Poached Snapper with Tomato and Herb Broth

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Serve the fish in shallow soup bowls in the broth, which is delicately flavored with ginger, orange, and thyme. This makes a light main course for four. For a first course, use only two fillets, cutting each one in half.

Ingredients

  • 1 cup dry white wine
  • 1 cup water
  • 1 thick slice <

Method

  1. Combine the wine, water, onion, garlic, ginger, bay leaf, thyme, and orange zest in a large skillet and bring to a boil. Boil, uncovered, over medium-high heat for 5 minutes. Lower the heat slightly and slip the fish fillets into the broth. Cover and cook over medium heat until the fish is opaque through to the center, 5 to 7 minutes. Transfer the fish to a plate, cover