This dish’s name refers to the poaching water infused with the traditional Italian flavors of olive oil, tomato, and garlic (but “this makes good sense water” wouldn’t sound nearly as interesting!). Try the recipe with various types of fish to discover the ones you enjoy the most. Note: the cooking time will vary slightly depending on the thickness of the fillets you use.
2 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, chopped
2 celery stalks, medium dice
2 large carrots, medium dice
2 cups tomatoes, chopped (we like to use cherry tomatoes, or a 14-ounce can of diced tomatoes)
2 cups water
1⁄2 teaspoon red pepper flakes (adjust to your preference for heat)
1⁄4 teaspoon black pepper
4 salmon fillets, fresh or defrosted (or 1 1⁄2 pounds of any fish fillets like cod, sea bass, or red snapper)
1⁄4 cup chopped parsley leaves
1 lemon, cut into wedges
Salt and black pepper (optional)
1. Heat olive oil in a large frying pan or Dutch oven over medium-low heat, and sauté onions for 2 minutes. Add garlic, celery, and carrots, and sauté for 3 to 4 minutes or until the vegetables start to soften. Reduce the heat if they start to brown.
2. Add the tomatoes, water, red pepper flakes, and black pepper to the pan. Bring to a boil, then reduce the heat.
3. Add the fish to the pan and simmer covered for 10 minutes or until the fish is thoroughly cooked and the vegetables are soft. Remove from heat.
4. Add the parsley, and season with salt and pepper if needed.
5. To serve, place a fillet and vegetables in a bowl, ladle broth over them, and garnish with a lemon wedge.
An Oldways recipe and photo
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