Fish in Vegetable Broth Recipe
- 125 grams tomato, cored and cut into 1-centimeter (3/8-inch) wedges
- 50 grams red onion, cut into 1-centimeter wedges
- 30 grams fennel, sliced (6 millimeters/¼ inch)
- 15 grams garlic, sliced
- 40 milliliters white wine
- 10 milliliters white wine vinegar
- 2 sprigs basil
- 2 sprigs parsley
- 30 grams asparagus, trimmed, stems peeled (optional)
- 1¼ liters water
- Salt and freshly ground black pepper
- Pinch of red pepper flakes
- 2 pieces fish fillet, such as red snapper (200 grams each)
- 40 grams all-purpose flour
- 40 milliliters extra virgin olive oil, plus extra for finishing
- Combine the tomato, onion, fennel, garlic, white wine, vinegar, basil, and parsley in a saucepan. Cut off the tips of the optional asparagus (about 8 centimeters/3⅛ inches) and reserve; cut the stems on an angle into 4-centimeter (1½-inch) lengths and add them to the pan. Add water to cover generously, and season with salt, black pepper, and red pepper flakes. Bring to a boil, cover, and simmer for 15 minutes. Taste and adjust the seasoning.
- Season the fish on both sides with salt and pepper and dredge in the flour; shake off the excess.
- Heat the oil in a large saucepan. Add the fish and sear to brown on both sides. Pour off the fat. Add enough of the vegetable broth (including all of the vegetables) to barely cover the fish. Add the reserved asparagus tips to the pan with the fish, cover, and simmer gently for 2 minutes. Remove from heat and let stand, covered, until cooked through, about 2 more minutes.
- Spoon the fish into shallow bowls and spoon the vegetables and broth over. Drizzle with olive oil.