Fish in Tomato-Basil Broth
Updated October 10, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
2 pounds ripe red tomatoes, chopped into large pieces
2 garlic cloves
Salt and black pepper
Pinch of red-pepper flakes
1 cup dry white wine
1 bunch basil leaves
4 (6-ounce) fillets of white-fleshed fish, such as cod, striped bass or halibut
A few chives, chopped, for garnish (optional)
Cooked sliced zucchini, for garnish (optional)
Nutritional analysis per serving (4 servings)
11 grams carbs; 73 milligrams cholesterol; 293 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 1112 milligrams sodium; 33 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Warm olive oil over medium-high heat in a Dutch oven or similar heavy-bottomed pot or deep skillet. Add tomatoes, garlic, salt and pepper to taste, and red-pepper flakes. Stir and let simmer for 2 minutes, then add wine, 2 cups of water and about 12 large basil leaves. (Reserve some for garnish.) Simmer for about 10 minutes, then purée the mixture. Taste and adjust seasoning. Broth should be well seasoned and not too thick. Thin with a bit of water if necessary. You will have about 6 cups of broth.
- Step 2
Pour some tomato broth back into the pot so the fish is slightly submerged once added. (There may be extra broth to save for another purpose.) Turn heat to medium and bring broth to a gentle simmer. Lay fish fillets in the pot in one layer. Cover and cook for about 3 minutes. Carefully turn over fillets, cover pot and turn off heat. Leave the fish to steam until it flakes easily when probed, about 5 minutes more. Taste and adjust seasoning.
- Step 3
To serve, place fillets in soup plates and ladle about ½ cup broth around each. Garnish with basil leaves to taste and chives and warm zucchini, if using. Drizzle with a bit of extra-virgin olive oil.
Private Notes
Comments
Do you have to blanch and peel the tomatoes to remove the skin before chopping? I can’t imagine putting skin on tomatoes into the blender.
Good stuff. Really captures the essence of the tomatoes. I used monkfish/lotte. I had to strain the broth after it was liquified to remove skins and seeds(I don't have a food mill ). Will make again. Might add some saffron next time. Needs crusty bread.
Excellent, easy recipe. I made it last night w/ local heirloom tomatoes and Atlantic cod. I did not blanch/peel tomatoes. Also, subbed Aleppo pepper for chili flakes and added a little butter to the broth prior to adding cod filets. I only needed 1 cup of water to thin the sauce though, so would suggest adding water incrementally rather than the full 2 cups at once.
As others mentioned, I think some saffron would really make this sing, but as is, was really lovely and would make it again. I replaced basil with dill as there wasn't any in the store at the time and it worked really well. Added some aleppo pepper and sesame seeds with a squeeze of lemon juice at the end to give make it more Middle Eastern.
Added small boiled potatoes instead of zucchini. Used canned San Marzano tomatoes. Very delicious.
I always make this recipe using halibut and it’s always been a hit. I do end up having to add more salt though, otherwise it can feel a little bland. Drizzling with more olive oil and pepper at the end also helps a lot.