Total Steps
6
Ingredients
15
Tools Needed
2
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- 1 pound skinless turbot or haddock fillets (abt ¾" thick)
- 3/4 cup defatted chicken broth
- 1/4 teaspoon freshly-ground black pepper
- 3/4 teaspoon salt(optional)
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/3 cup fresh parsley, chopped
- 2 cups small cauliflower florets
- 1 large onion, finely chopped
- 1 large tomato, chopped
- 2 carrots, sliced
- 3 cups cubed potatoes
Instructions
Step 1
<a href="/technique/6BTCX64M/coat">Coat</a> a Dutch oven or large saucepan with no-stick spray. Layer in the potatoes, <a href="/technique/VYSXFJY6/carrots">carrots</a>, onions, tomatoes and cauliflower, using all of each. Sprinkle with the parsley, thyme, basil, garlic, <a href="/technique/DPSVTKVY/salt">salt</a> (if using) and pepper.
Step 2
Pour the broth over the vegetables. Bring to a <a href="/technique/W7VKDJHH/boil">boil</a> over high <a href="/technique/XZFHRHHF/heat">heat</a>, then <a href="/technique/H3TYV2MZ/reduce">reduce</a> the <a href="/technique/XZFHRHHF/heat">heat</a> to medium. Cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> for 12 minutes. Place the fish on <a href="/technique/R34ZSY3M/top">top</a> of the vegetables in a single layer. Drizzle with the lemon <a href="/technique/QDWRNXYW/juice">juice</a> and olive oil.
Step 3
Cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> for 12 minutes. Uncover and continue cooking for 12 minutes more, or until the potatoes are tender and the fish flakes easily.
Step 4
To <a href="/technique/Y6MVNCHX/serve">serve</a>, transfer the fish to a shallow <a href="/technique/Y6MVNCHX/serving">serving</a> platter. Arrange the vegetables around the fish and pour the liquid over all.
Step 5
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 6
Comments: In this slightly different <a href="/technique/6CS5LN84/stew">stew</a>, the fish is layered on <a href="/technique/R34ZSY3M/top">top</a> of vegetables and cooked by <a href="/technique/WPFKW7GH/steam">steam.</a> Our cooking times are based on 3/4-inch-thick <a href="/technique/T5RHCC68/fillet">fillets.</a> If your <a href="/technique/T5RHCC68/fillet">fillets</a> are thinner or thicker, adjust the cooking time accordingly.