32ouncecod fillets(4) 6-8 ounce fillets, any firm whitefish fillets
2tablespoonsextra virgin olive oil
1largeonionsliced
1teaspoonoreganodried
4sprigs fresh thyme
2clovesgarlicminced
28ounceswhole peeled tomatoes and juicehand crushed, leaving some texture
1cupchicken stockor chicken broth or white wine
¼cupfresh basil leaveswhole + extra chopped for garnish
6ounceswhole pitted black olivesdrained
Salt and fresh cracked black pepperto taste
Instructions
Heat the olive oil in a large skillet fitted for a lid over medium heat. Add the onions and oregano, and thyme sprigs. Saute until tender; about 5-7 minutes.
Add the garlic and cook until fragrant, about 2 minutes.
Pour in the tomatoes and juices, chicken stock, and fresh basil leaves. Simmer UNCOVERED for 30 minutes or until the sauce reduces and thickens slightly.
Meanwhile, prepare the fish fillets by cutting them into 2x3 inch chunks and sprinkle them with salt and pepper.
Stir in the black olives and add the fish fillets to the sauce. Cover and cook at a low simmer (not boiling) on medium-low for 10-15 minutes until the fish turns opaque and flakes. The fish is done when an instant-read thermometer should read 140 degrees. Time depends on the thickness of the fillets.
Serve each fillet with a large spoonful or two of the delicious brothy tomatoes and olives garnished with fresh chopped basil.
Notes
Select a fish with firm flesh. Halibut, salmon, cod, snapper, trout, flounder, whiting, rockfish, or tilapia.
Make the cooking liquid flavorful to compliment the fish you are poaching. In this recipe, chicken stock gives the tomatoes richness, while fresh basil offers brightness. The contrast between these two elements compliments the fish.
Adjust your cooking time according to the thickness of your fish. The trick is to poach the fish gently over low heat. So don’t be tempted to turn up the temperature.
Short on time? Use a can of prepared tomato sauce. It won’t need to simmer as long before adding the fish.
The amount of time it takes for the fish to cook depends on the thickness of the fillets.
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