Italian Poached Fish

Italian poached fish in a broth flavored with garlic, bay leaf and tomatoes. So flavorful with the pop of acidity the tomatoes give.

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Salt and pepper both sides of the haddock. I used skinless but you could certainly use skin on filets. This would give the broth more richness.

Start the broth for the Italian Poached Fish by sautéing the garlic and pepper flakes in oil. Add in the rest of the ingredients to start flavoring your poaching liquid. Then add in your fish. This is a quick cooking recipe so have a delicious and healthy meal even during a busy weeknight.

A nice crusty loaf of bread gives this dish the finishing touch. Perfect for soaking up all that flavorful broth.

Poaching is what gives the fish tenderness. Be careful to watch the temperature because if you boil the fish, it will make it tough. Here is a great website on poaching methods and combinations of broths. 5 Delicious Ways to Poach Fish | The Better Fish® Barramundi by Australis Aquaculture. Here is one of my recipes for poached salmon.

Slicing the garlic gives a roasted flavor that is mellow so your taste buds will thank you. Using white wine adds a touch of acidity to allow the fish to shine.

Italian Poached Fish

Italian poached fish in a broth flavored with garlic, bay leaf and tomatoes. So flavorful with the pop of acidity the tomatoes give.

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Prep Time 20 minutes mins

Cook Time 23 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 1 ½ lbs Haddock fillets
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 3 cloves garlic-sliced thin
• ¼ tsp red pepper flakes
• 1 small onion-chopped fine
• 1 bay leaf
• 8 oz cherry tomatoes-halved
• 1¼ cups water
• ¼ cup white wine
• 12 parsley stems
• 3 tbsp fresh parsley-chopped

Instructions

 

• Sprinkle haddock all over with 1/2 tsp of salt and pepper.
• Heat oil, garlic and pepper flakes in a skillet over medium heat. Stir constantly until garlic begins to sizzle. about 2 minutes. Add onion, bay leaf and remaining 1/2 tsp of salt, stirring constantly until onion begins to soften. About 3 minutes.
• Add tomatoes and cook stirring constantly, until tomatoes soften, about 3 minutes. Stir in water, wine, parsley stems and half of chopped parsley and bring to a boil.
• Nestle haddock into liquid, spooning solids on top of haddock if needed. Reduce heat to low, cover and simmer gently until fish registers 110', about 4-7 minutes. Let fish sit covered off heat until temperature registers 135', 3-7 minutes.
• Divide haddock between 4 shallow bowls. Discard bay leaf and parsley stems. Stir in remaining chopped parsley to the broth. Season broth to taste with salt and pepper. Spoon the broth over the haddock between the 4 bowls.
• Serve immediately.

Keyword broth, italian poached fish, poached fish