Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fish fillets in spicy tomato broth. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Fish Fillets in spicy Tomato Broth is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Fish Fillets in spicy Tomato Broth is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have fish fillets in spicy tomato broth using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Fish Fillets in spicy Tomato Broth:

1. Make ready 4 4-6 ounce white fish fillets such as sea bass or cod
2. Take 1 large shallot finely chopped
3. Make ready 2 clove garlic, minced
4. Make ready 6 medium fresh ripe tomatos peeled, seeded and chopped
5. Make ready 1 tbsp fresh lemon juice
6. Take 1 tbsp fresh basil,chopped
7. Prepare 1/4 cup dry white wine
8. Get 1/2 cup chicken stock
9. Get 1/2 tsp black pepper
10. Take 1/4 tsp salt
11. Take 1/2 tsp red pepper flakes
12. Take 1 tsp hot pepper sauce such as franks hot sauce
13. Prepare 3 tbsp olive oil

Instructions to make Fish Fillets in spicy Tomato Broth:

1. For Broth
2. In a saucepan, heat 2 tablespoons of the olive oil, add shallot,garlic, salt and pepper and red pepper flakes cook just until soft
3. Add tomato's and cook until they begin to give off their juice,add 1/2 of the basil add wine and lemon and reduce at medium heat until reduced by 1/2
4. Add chicken stock,reduce heat to a simmer while preparing fish
5. Heat 1 tablespoon olive oil in skillet large enough to hold fish in 1 layer, season fish with salt and pepper, sear fish for about 3 minutes on one side until golden, turn over, reduce heat pour tomato broth over fish, add remaining basil, and hot sauce cover and cook on very low about 7 minutes more depending on thickness of fish
6. Serve each fillet in a shallow soup bowl, dividing broth among bowls
7. Have crusty bread along the side for soaking up the sauce!

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