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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fish fillets in spicy tomato broth. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fish Fillets in spicy Tomato Broth is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Fish Fillets in spicy Tomato Broth is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 4-6 ounce white fish fillets such as sea bass or cod
  2. Take shallot finely chopped
  3. Make ready garlic, minced
  4. Make ready fresh ripe tomatos peeled, seeded and chopped
  5. Make ready fresh lemon juice
  6. Get fresh basil,chopped
  7. Take dry white wine
  8. Take chicken stock
  9. Get black pepper
  10. Prepare salt
  11. Get red pepper flakes
  12. Prepare hot pepper sauce such as franks hot sauce
  13. Get olive oil
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!

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