Recipe: Easy Poached Fish In Tomato Sauce

I was looking for inspiration this morning and came across this simple, tasty looking dish…unless grape tomatoes are on sale, I’ll probably use my favorite boxed Pomi tomatoes (no suspect chemicals leaching in, unlike with cans) and some chicken stock from my freezer, made with bones left over from the lovely chicken we get from Chestnut Farms CSA. (When you get chicken on the bone, don’t throw the bones out!  Toss them in the freezer til you have enough to make stock.)

From this website:


  • 4  (6oz) frozen white fish fillets of your choice (cod, mahi mani, halibut etc)
  • 2 cups cherry tomatoes, cut in half, or 1 can diced tomatoes
  • 2 cloves garlic, finely sliced
  • ½ cup (120ml) light chicken stock
  • ¼ cup (60ml) dry white wine (or use more chicken stock)
  • ½ tsp Kosher salt
  • ½ tsp ground black pepper
  • ¼ cup fresh basil leaves, finely chopped (plus more for garnish)
  1. Place the tomatoes, garlic, salt and pepper in a saute pan set over medium heat; cook for 5 minutes, or until the tomatoes start to turn soft and start to blister.
  2. Add the chicken stock, white wine (if using), frozen fish fillets and chopped basil. Cover and simmer for 20 to 25 minutes, until the fish is fully cooked.
  3. Sprinkle with an additional handful of chopped basil and serve over a bed of rice, couscous or quinoa, if desired.

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