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.
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.