Fish In Vegetable Broth

Name: Fish In Vegetable Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 28 grams asparagus, trimmed, stems peeled; 2 sprigs basil; 28 grams fennel, sliced (6 mm/.in); 2 fillets fish fillets, such as branzino or red snapper (200 g each); 28 grams all-purpose flour; 15 grams garlic, sliced; 28 grams olive oil, plus extra for finishing; 2 sprigs parsley; 1 pinch pinch pepper; 28 grams red onion, cut into 1-cm (0.in) wedges; 1 pinch pinch red pepper flakes; 1 pinch pinch salt; 113 grams tomato, cored and cut into 1-cm (0.in) wedges; 907 grams water; 28 grams white wine; 10 grams white wine vinegar

Fish In Vegetable Broth is a dairy free and pescatarian recipe with 2 servings. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 226 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus, basil, pepper, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine the tomato, onion, fennel, garlic, white wine, vinegar, basil, and parsley in a saucepan.

Ingredients you will need

White Wine

Parsley

Vinegar

Fennel

Garlic

Tomato

Basil

Onion

Equipment you will use

Sauce Pan

Cut off the tips of the asparagus (about 8 cm/3 in) and reserve; cut the stems on an angle into 4-cm (1 in) lengths and add them to the pan.

Ingredients you will need

Asparagus

Equipment you will use

Frying 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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Black Pepper

Seasoning

All Purpose Flour

Shake

Water

Fish

Salt

Heat the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the fish and sear to brown on both sides.

Ingredients you will need

Fish

Pour off the fat.

Add enough of the vegetable broth (including all of the vegetables) to barely cover the fish.

Ingredients you will need

Vegetable Broth

Vegetable

Fish

Add the reserved asparagus tips to the pan with the fish, cover, and simmer gently for 2 minutes.

Ingredients you will need

Asparagus

Fish

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Broth

Fish

Equipment you will use

Bowl

Drizzle with olive oil.

Ingredients you will need

Olive Oil

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

28grams

asparagus, trimmed, stems peeled 2sprigs

basil 28grams

fennel, sliced (6 mm/.in)2fillets

fish fillets, such as branzino or red snapper (200 g each)28grams

all-purpose flour 15grams

garlic, sliced 28grams

olive oil, plus extra for finishing 2sprigs

parsley 1pinch

pinch pepper 28grams

red onion, cut into 1-cm (0.in) wedges 1pinch

pinch red pepper flakes 1pinch

pinch salt 113grams

tomato, cored and cut into 1-cm (0.in) wedges 907grams

water 28grams

white wine 10grams

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.