Tomato Poached Fish
Servings: 4 people
Calories: 791kcal
Poached Fish in Tomato Sauce with crispy shallots & chili will quickly become your favorite fish recipe! Served on a bed of brothy couscous.
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Equipment
Ingredients
- 1/2 cup olive oil
- 4 garlic cloves thinly sliced
- 1 large shallot thinly sliced into rings
- 1/2 teaspoon red pepper flakes or Aleppo pepper, optional
- 1 pound cherry tomatoes halved
- Salt and pepper to taste
- 1 ½ cups chicken broth
- 1 ½ teaspoons fish sauce
- 1 ¼ pounds cod cut into 4 equal pieces (salmon, flounder, tilapia and halibut also work)
- ½ cup cilantro leaves
- 2 limes halved
Couscous:
- 2 cups israeli couscous
- 2 Tablespoons olive oil
- 2 ¼ cups chicken broth
Instructions
- Heat ⅓ cup olive oil in a large skillet over medium-high heat. Add 4 garlic cloves and 1 large shallot and cook, stirring occasionally until they become golden, 10-12 minutes. Add 1/2 teaspoon red pepper flakes and cook for a few seconds. Remove the oil to a small bowl.
- Meanwhile, heat 2 Tablespoons olive oil in a medium saucepan over medium-high heat. Add the 2 cups israeli couscous and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the 1 ½ cups chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Set aside until ready to serve.
- Using the same skillet that you made the shallot oil in, add 1 TBSP of the reserved shallot oil and the 1 pound cherry tomatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
- Add 1 ½ teaspoons fish sauce and 1 ½ cups chicken broth. Cook 3 - 5 minutes, until the sauce thickens slightly. Season with salt and pepper.
- Season the 1 ¼ pounds cod with salt and pepper and place the pieces in the sauce. Cover the skillet, reduce heat to medium-low, and cook until the fish is opaque and just cooked through, about 6 minutes, flipping halfway through. Note: Thinner pieces of fish like tilapia or flounder will take less time.
- To serve, divide couscous between four bowls. Place a piece of fish on each and spoon over the tomato broth mixture. Sprinkle on the crispy shallots and garlic and drizzle with the chile oil. Squeeze half a lime over each bowl and sprinkle with cilantro. Enjoy!
Video
Nutrition
Calories: 791kcal | Carbohydrates: 78g | Protein: 39g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1088mg | Potassium: 1228mg | Fiber: 6g | Sugar: 4g | Vitamin A: 837IU | Vitamin C: 54mg | Calcium: 85mg | Iron: 3mg