Fish Simmered in Spicy Tomato Broth

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12 Ingredients

Number of servings

1 whole fresh fish, scaled gutted and trimmed to fit large deep frypan (750 gm)
8 large roma tomatoes, deseeded and chopped
1 1/2 cup water
1 cup white wine
2 small fresh red chillies, deseeded and finely chopped
1/2 cup olive oil
2 cloves fresh garlic, peeled and finely chopped
3teaspoons dried oregano
1/2 cup parsley, chopped, plus stalks for broth, tied with string
1 pinch salt (to taste)
1 pinch freshly ground pepper (to taste)
extra virgin olive oil (to taste, to serve)

Description

Flavoursome Italian classic way of cooking a whole fish, this is both a soup and a main course.

If tomatoes are not their best, use 2 x 450gm tins whole tomatoes, drained. Can also be made with fish fillets, adjust cooking time.

Method

Step 1 of 5

Combine ingredients for the broth in the large deep fry pan: Tomatoes, water, wine, olive oil, oregano, stalks of the parsley if using, chilli, garlic, salt and pepper. Bring to a simmer and let cook gently for 15 minutes.

Step 2 of 5

Add the whole fish and cover, let simmer for 10 minutes or longer depending on thickness of the fish, until just short of cooked all the way to the bone on both sides. If desired, turn the fish carefully halfway through cooking.

Step 3 of 5

Remove the parsley stalks, increase heat under the pan and cook rapidly to reduce the broth for 4 mins until slightly thickened, add the chopped parsley and reduce heat to low while taking the fish flesh from the bone to serve.

Step 4 of 5

When ready to serve, spoon a third of the broth into a wide shallow bowl for each person, Slip the fillets of fish and choice bits of wings, cheeks etc on top of each serving, sprinkle with extra chopped parsley and salt and pepper, a good glug of extra virgin olive oil over the top, and serve with crusty bread and a plain green salad.

Step 5 of 5

Remove fish with two large egg flips or spatulas to a platter to rest while finishing the broth.