Poached Fish in a Buttery Tomato-Fennel Broth

Poaching fish in a fragrant broth is a wonderful way to create a light yet flavourful dish that feels indulgent without being heavy. This recipe combines the delicate sweetness of fennel with the richness of butter and the bright acidity of tomatoes, creating a harmonious balance that perfectly complements tender, flaky fish. It’s an elegant dish that’s easy to prepare, making it ideal for both weeknight dinners and special occasions.

Ingredients:

• 2 tablespoons butter
• 1 fennel bulb, thinly sliced
• 2 cloves garlic, minced
• 400g cherry tomatoes, halved
• 250ml fish stock
• 125ml dry white wine
• 4 x 150g white fish fillets (such as snapper, barramundi, or flathead)
• Salt and pepper, to taste
• Fresh dill or fennel fronds, for garnish
• Crusty bread, to serve

Method:

1. In a large, deep frying pan, melt the butter over medium heat. Add the sliced fennel and garlic, cooking for 5-7 minutes until the fennel is softened and fragrant.
2. Add the cherry tomatoes to the pan and cook for another 3-4 minutes until they start to break down slightly.
3. Pour in the fish stock and white wine, stirring to combine. Bring the mixture to a gentle simmer.
4. Season the fish fillets with salt and pepper, then carefully place them into the broth. Cover the pan and poach the fish for 8-10 minutes, or until cooked through and the flesh flakes easily with a fork.
5. Gently remove the fish from the pan and set aside. Increase the heat slightly and reduce the broth for 2-3 minutes to concentrate the flavours.
6. Serve the poached fish in shallow bowls, ladling the buttery tomato-fennel broth over the top. Garnish with fresh dill or fennel fronds and serve with crusty bread to soak up the delicious broth.

This poached fish in a buttery tomato-fennel broth is a delightful dish that’s both comforting and sophisticated. It’s sure to impress anyone who takes a bite, making it a go-to recipe for when you want something a little special. Enjoy!