Tilapia in Tomato Wine Broth

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It’s been cold here.  After all the December days when it felt like late-March we have finally gotten some winter weather.

So I, of course, decided to make this very summery dish.  I can never seem to be seasonally appropriate.

I like tilapia. I know a lot of people think of it as a boring fish, but I have found several ways to cook it and find it versatile.  I started eating it in law school because fish=brain food and I had to eat fish before every exam.  I don’t know if that has any basis in truth or reality, but I passed so….

And I’m still eating tilapia.  This is my new favorite recipe.  And so summery on a cold cold winter day.

Tilapia in Tomato Wine Broth

From Neighborhood Food

1 tbsp olive oil

2 shallots (or 1 small onion), diced

2 cloves garlic, minced

2 bay leaves

15-20 cherry tomatoes (or grape tomatoes)

1/2 cup white cooking wine

1/2 cup chicken broth

2 tilapia fillets

juice of 1/2  lemon

salt and pepper

1 tbsp parsley

1 tbsp lemon zest

 

In a large skillet sauté the olive oil, garlic and shallots.

Sprinkle with salt and add in the bay leaves and tomatoes. Cover the pan and cook until the tomatoes burst.  It should take about 10 minutes; be sure to shake the pan to keep the onions from burning.

Uncover the pan and add in the wine and chicken broth.  Simmer for 1-2 minutes.

Gently add the tilapia fillets and squeeze the lemon half over the top.  Cover and poach in the broth (or bullion cube) for 8-10 minutes.

Serve in shallow bowls with a good amount of tomatoes and broth.  Top with parsley and lemon zest.

Tilapia in Tomato Wine Broth

1 tbsp olive oil
2 shallots (or 1 small onion), diced
2 cloves garlic, minced
2 bay leaves
15-20 cherry tomatoes
1/2 cup white cooking wine
1/2 cup chicken broth
2 tilapia fillets
juice of 1/2 lemon
salt and pepper
1 tbsp parsley
1 tbsp lemon zest

In a large skillet sauté the olive oil, garlic and shallots. Sprinkle with salt and add in the bay leaves and tomatoes. Cover the pan and cook until the tomatoes burst. Regularly shake the pan to keep the onions from burning.

Uncover the pan and add in the wine and chicken broth. Simmer for 1-2 minutes.

Gently add the tilapia fillets and squeeze the lemon half over the top. Cover and poach in the broth for 8-10 minutes.

Top with parsley and lemon zest.

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