Fish Fillets in spicy Tomato Broth
Fish Fillets in spicy Tomato Broth

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fish fillets in spicy tomato broth. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Fish Fillets in spicy Tomato Broth is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Fish Fillets in spicy Tomato Broth is something which I’ve loved my whole life. They are fine and they look fantastic.

Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You'll love the bright punch of flavor from the crushed red pepper–and how easy this dish is to clean up. Pack the tomatoes stem side down in a baking dish sized so the tomatoes are tightly crowded together and there is no extra space in the dish.

To begin with this particular recipe, we have to prepare a few components. You can have fish fillets in spicy tomato broth using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Fish Fillets in spicy Tomato Broth:
  1. Make ready 4 4-6 ounce white fish fillets such as sea bass or cod
  2. Prepare 1 large shallot finely chopped
  3. Get 2 clove garlic, minced
  4. Get 6 medium fresh ripe tomatos peeled, seeded and chopped
  5. Get 1 tbsp fresh lemon juice
  6. Make ready 1 tbsp fresh basil,chopped
  7. Make ready 1/4 cup dry white wine
  8. Prepare 1/2 cup chicken stock
  9. Get 1/2 tsp black pepper
  10. Take 1/4 tsp salt
  11. Take 1/2 tsp red pepper flakes
  12. Get 1 tsp hot pepper sauce such as franks hot sauce
  13. Get 3 tbsp olive oil

Let's talk ingredients and Also, I have tried this with seabass fillet as well as halibut. Return the pan to the boiling plate. Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. Spicy tomato and tamarind rasam with rainbow trout (above).

Steps to make Fish Fillets in spicy Tomato Broth:
  1. For Broth
  2. In a saucepan, heat 2 tablespoons of the olive oil, add shallot,garlic, salt and pepper and red pepper flakes cook just until soft
  3. Add tomato's and cook until they begin to give off their juice,add 1/2 of the basil add wine and lemon and reduce at medium heat until reduced by 1/2
  4. Add chicken stock,reduce heat to a simmer while preparing fish
  5. Heat 1 tablespoon olive oil in skillet large enough to hold fish in 1 layer, season fish with salt and pepper, sear fish for about 3 minutes on one side until golden, turn over, reduce heat pour tomato broth over fish, add remaining basil, and hot sauce cover and cook on very low about 7 minutes more depending on thickness of fish
  6. Serve each fillet in a shallow soup bowl, dividing broth among bowls
  7. Have crusty bread along the side for soaking up the sauce!

Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick. Salmon Fillets in a Smoky Tomato Broth. We only use traditional artisan methods in our packaging and only add 'clean' natural and organic ingredients. Drain and pour into a pot with boiling broth. Rinse the fish fillets, pat dry and cut in half lengthwise.

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