The Hidden Hostess, Rebecca Elman, shares a recipe for Fish Poached in Tomato.
Fish Poached in Tomato
2- six-ounce pieces firm white fish (cod, halibut, flounder, haddock)- skin removed
2 tablespoons olive oil
2 garlic cloves-thinly sliced
½ teaspoon crushed red pepper flakes (optional)
1 x 15 ounce can whole peeled tomatoes, drained
¼ cup white wine
2 bay leaves
¼ cup water
Salt and pepper
2-3 sprigs fresh thyme, oregano, or parsley, chopped
Season your fish with salt and pepper and set aside.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and red pepper flakes (if using) and cook for 2-3 minutes. Add tomatoes, crushing with your hands. Next add white wine, bay leaves, and ¼ cup water.
Bring to a boil, reduce heat, and then simmer for 5-8 minutes. Taste for seasoning, salt and pepper.
Add your fish to the tomato mixture, gently nestling them into your skillet. Cover skillet and keep heat at a very low simmer. Cook until fish is just opaque, 5-7 minutes (longer if your fish is thicker).
Transfer fish to a plate or bowl. Garnish with fresh herbs. Serve with rice or potatoes.
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.