Best Tomato Broth Recipes

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HALIBUT IN ARTICHOKE AND TOMATO BROTH



Halibut in Artichoke and Tomato Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

Steps:

  • Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  • Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH



Steamed Mussels with Tomato and Chorizo Broth image

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Provided by Chris Morocco

Categories     Tomato     Low Fat     Kid-Friendly     Low Cal     Dinner     Mussel     Spring     Summer     Tarragon     Bon Appétit     Christmas Eve     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 10

2 ounces dried Spanish chorizo, casing removed, thinly sliced
2 tablespoons olive oil, plus more for drizzling
3 garlic cloves, crushed
1 teaspoon fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 thick slices country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

  • Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
  • Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

PAN-SEARED SEA BASS IN TOMATO FENNEL BROTH



Pan-Seared Sea Bass in Tomato Fennel Broth image

Provided by Robert Irvine : Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 15

1/4 small fennel bulb, shaved thin
1 small onion , diced
1 carrot, peeled and diced
4 tablespoons extra-virgin olive oil
1/4 cup white wine
2 cups fish stock or clam juice
1/4 cup fresh orange juice
2 cups sun-dried tomatoes
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature
2 (6-ounce) sea bass fillets, with skin on
1 teaspoon ground fennel
Salt and freshly ground black pepper
Grapeseed oil

Steps:

  • For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm.
  • For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper.
  • In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.

CLAMS AND SPAGHETTI WITH SPICY TOMATO BROTH



Clams and Spaghetti With Spicy Tomato Broth image

Many Italian recipes call for simmering fish and shellfish in "acqua pazza," or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.

Provided by David Tanis

Categories     dinner, lunch, pastas, seafood, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 small onion, diced
1/2 cup chopped green garlic shoots or 2 teaspoons minced garlic
1 bay leaf
2 or 3 medium hot fresh red peppers, such as Dutch or Fresno, cut into 1/4-inch slices, or 1/2 teaspoon dried red-pepper flakes
1 large thyme sprig
Salt and pepper
2 cups crushed tomatoes (canned is fine)
1 cup dry white wine
4 or 5 pounds small clams, such as manila or cherrystones
1 pound spaghetti
2 cups red and yellow cherry tomatoes, halved
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
Handful of basil leaves

Steps:

  • Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
  • Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
  • Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
  • Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
  • Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
  • Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
  • Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
  • Sprinkle with chives, parsley and basil leaves. Serve.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams

MUSSELS, CLAMS AND SHRIMP IN SPICY TOMATO BROTH



Mussels, Clams and Shrimp in Spicy Tomato Broth image

Categories     Bread     Tomato     Clam     Mussel     Shrimp     Simmer     Boil

Yield 6 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper flakes
1 cup dry white wine
1 (28-ounce) can diced tomatoes with juices
24 small littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, and butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread, to serve

Steps:

  • In a large, wide pot, heat the oil over a medium flame. Add the garlic, bay leaf, and red pepper flakes, and sauté until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer.
  • Using tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread.

CHILES RELLENOS IN TOMATO BROTH



Chiles Rellenos in Tomato Broth image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 16

8 poblano chile peppers (4 1/2 to 5 inches long)
12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)
1 1/2 pounds tomatoes, cored and chopped
1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 whole cloves
7 black peppercorns
2 small bay leaves
1 cinnamon stick
1 sprig fresh cilantro, plus leaves for garnish
4 cups low-sodium chicken broth
Kosher salt
Vegetable oil, for frying
6 large eggs, separated
All-purpose flour, for dredging

Steps:

  • Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
  • Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
  • Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
  • Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
  • Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO



Clams with Spicy Tomato Broth and Garlic Mayo image

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Clam     Seafood     Shellfish     Tomato     Mayonnaise     Chile Pepper     White Wine     Soy Free     Peanut Free     Dairy Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 14

1/2 lemon
5 garlic cloves, 1 whole, 4 thinly sliced
1/2 cup mayonnaise
Kosher salt
1/4 cup plus 3 Tbsp. extra-virgin olive oil
2 large shallots, thinly sliced
1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
2 cups cherry tomatoes
1 cup dry white wine
36 littleneck clams, scrubbed
6 Tbsp. unsalted butter, cut into pieces
3 Tbsp. finely chopped chives
4 thick slices country-style bread

Steps:

  • Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
  • Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
  • Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
  • Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
  • Serve clams with toasted bread and reserved garlic mayo.

CHILES RELLENOS IN TOMATO BROTH



Chiles Rellenos in Tomato Broth image

Make and share this Chiles Rellenos in Tomato Broth recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Peppers

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium white onions, diced
3 tablespoons lard
2 (28 ounce) cans tomatoes with juice, undrained and pureed
1/2 teaspoon cinnamon
1 teaspoon black pepper
2 cups chicken stock
8 poblano peppers, peeled, seeded and slit
1 lb monterey jack cheese
vegetable oil (for frying)
48 inches skewers
6 large eggs, separated (cold)
1/2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)

Steps:

  • Brown onions in lard.
  • Add tomatoes, cinnamon and pepper.
  • Cook briskly until sauce becomes the consistency of a thick tomato sauce.
  • Add stock, simmer partially covered for 45 minutes.
  • Stuff chiles with cheese and hold together with skewers.
  • Batter: Beat whites to stiff peaks with 1/2 tsp salt.
  • Beat in yolks 2 at a time until well incorporated.
  • Beat in flour.
  • Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
  • Baste tops with hot oil.
  • When they are golden on bottom, turn over and cook other side.
  • Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
  • To serve, place a pool of sauce in a bowl and top with a chile.
  • Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
  • The oil can then be used to cook the chiles.

POACHED COD IN TOMATO BROTH



Poached Cod in Tomato Broth image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

3 cups chicken broth
1/2 medium red onion, very thinly sliced (about 1/3 cup)
2 cups cherry tomatoes, cut in half lengthwise, divided
8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
3 sprigs basil, plus fresh basil leaves for garnish
1/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
4 ounces sugar snap peas, trimmed and thinly sliced on the bias
1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
Extra-virgin olive oil, for drizzling

Steps:

  • Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
  • Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

ROAST HALIBUT WITH CHORIZO AND SPICY TOMATO BROTH



Roast Halibut with Chorizo and Spicy Tomato Broth image

Categories     Tomato     Side     Roast     Steam     Stew     Dinner     Halibut     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
2 (5- to 6-ounce) whole Mexican-style chorizo sausages
1 pound fingerling potatoes
Tomato Broth
2 tablespoons extra-virgin olive oil
1/2 large red bell pepper, cut into 1/4-inch dice
1/2 large yellow bell pepper, cut into 1/4-inch dice
3 large cloves garlic, minced
1/4 teaspoon red chile flakes
2 cups peeled, seeded, and diced fresh tomatoes, or 2 cups canned whole peeled tomatoes in puree, broken up by hand
1/2 teaspoon dried Mexican oregano
2 cups chicken stock (page 190) or vegetable stock (page 191)
1/2 cup Cakebread Cellars Sauvignon Blanc
Kosher salt
4 (4- to 5-ounce) skinless halibut or cod fillets
Freshly ground black pepper
1 to 2 tablespoons chopped cilantro for garnish

Steps:

  • Preheat the oven to 400°F. Heat the olive oil in a small ovenproof skillet over moderate heat. Add the chorizo and brown on all sides, about 3 minutes. Transfer the skillet to the oven and roast until the sausages feel firm, about 5 minutes. Set aside to cool slightly, then cut into 1-inch-thick slices.
  • Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Peel, then cut into 1-inch chunks.
  • For the tomato broth: Heat the olive oil in a large pot over high heat. Add the bell peppers and sauté, stirring, for about 3 minutes to soften them, then add the garlic and chile flakes. Lower the heat and cook for about 1 minute to release the garlic fragrance, then add the tomatoes and the oregano, rubbing the herb between your fingers. Simmer briskly until the tomatoes soften, about 2 minutes, then add the stock and wine. Simmer for about 5 minutes to thicken the liquid slightly, then add the chorizo and potatoes. Simmer for 5 minutes to develop the flavor. Taste and adjust the seasoning.
  • Season the fish on both sides with salt and pepper. Arrange the fillets on top of the stew, then cover and simmer gently until the fish is fully cooked, about 10 minutes. Divide the chorizo, potatoes, and broth among 4 soup bowls, then top each portion with a fish fillet. Garnish with chopped cilantro. Serve immediately.
  • Enjoy with Cakebread Cellars Carneros Pinot Noir or another medium-bodied red wine with zesty fruit.

SAFFRON BROTH WITH TOMATO



Saffron Broth With Tomato image

Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.

Provided by That is Dr House to

Categories     Potato

Time 10m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushroom
1/4 cup chopped leek
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped plum tomato
2 pinches saffron threads
5 cups mushroom stock or 5 cups broth
10 -12 small boiling potatoes, cooked

Steps:

  • Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
  • Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
  • Add stock and bring to a quick boil.
  • Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
  • To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
  • Pour broth over potatoes and SERVE IMMEDIATELY.

Nutrition Facts : Calories 269.3, Fat 3.1, SaturatedFat 0.5, Sodium 25.9, Carbohydrate 54.5, Fiber 5.6, Sugar 4.5, Protein 5.7

MUSSELS WITH TOMATO BROTH



Mussels with Tomato Broth image

Categories     Shellfish     Tomato     Quick & Easy     Mussel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 6

3 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes (optional)
3 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup tomato sauce
4 pounds mussels (preferably cultivated), scrubbed and beards removed

Steps:

  • Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.

CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH



Cary Neff's Chilean Sea Bass in Tomato-Fennel Broth image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield Four servings

Number Of Ingredients 12

Extra-virgin olive-oil spray
1 1/2 cups minced fresh fennel, plus 2 tablespoons chopped fennel fronds for garnish
1/2 cup minced onion
2 cloves garlic, minced
1/2 cup Pernod
1/4 cup dry white wine
3 cups fresh plum tomatoes, chopped
2 cups tomato juice
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
4 4- to 6-ounce Chilean sea bass fillets (or any firm white fish)

Steps:

  • Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
  • Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
  • Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 7 grams

TOMATO BROTH



Tomato Broth image

A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.

Provided by Busters friend

Categories     Vegetable

Time 1h45m

Yield 6 ounces

Number Of Ingredients 10

2 tablespoons olive oil
1/4 onion, cut into small dice
2 garlic cloves, cut into thin slices
1 sprig thyme
1 sprig marjoram
8 ounces tomatoes, ripe, cored and cut into small dice
1/2 teaspoon peppercorn, whole black
2 cups broth (vegetable or water)
salt
black pepper, freshly ground to taste

Steps:

  • Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
  • Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.

TOMATO BROTH



Tomato Broth image

Provided by Molly O'Neill

Categories     easy, quick, appetizer, side dish

Time 15m

Yield Three cups

Number Of Ingredients 6

2 pounds ripe tomatoes, pureed to equal 5 cups
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 0 grams

BASS IN ARTICHOKE AND TOMATO BROTH



Bass in Artichoke and Tomato Broth image

Categories     Fish     Tomato     Vegetable     Roast     Quick & Easy     Dinner     Lunch     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 small onion, quartered and thinly sliced
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1/3 cup dry white wine
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 (15-ounce) can stewed tomatoes
1/3 cup pitted brine-cured black olives such as Kalamata, chopped
2/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 (6- to 7-ounces) black sea bass fillets (1/2 inch thick) with skin
1 tablespoon unsalted butter, cut into bits
1 teaspoon finely grated fresh orange zest

Steps:

  • Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
  • Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
  • Meanwhile, stir together zest and remaining 2 tablespoons oil.
  • Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

BALINESE TOMATO AND LEMONGRASS BROTH



Balinese Tomato And Lemongrass Broth image

Provided by Amanda Hesser

Categories     soups and stews, appetizer

Time 1h

Yield 4 small servings

Number Of Ingredients 12

1 1/2 cups chicken stock
4 stalks lemongrass, chopped
6 large ripe tomatoes, chopped, plus 4 tablespoons diced tomato
2 shallots, chopped
10 to 15 large sprigs cilantro, more for garnish
3 slices ginger, peeled
2 cloves garlic, peeled and crushed
10 kaffir lime leaves
1 1/2 tablespoons fish sauce, more to taste
4 tablespoons diced cucumber, for garnish
Bean sprouts, for garnish
1 lime, cut into wedges, for garnish

Steps:

  • In a medium pot, bring stock to a boil. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves. Simmer for 45 minutes.
  • Strain through a fine sieve. Discard solids. Stir in the fish sauce, adding more if desired. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro. Serve with a lime wedge.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 699 milligrams, Sugar 11 grams

HALIBUT IN ARTICHOKE & TOMATO BROTH



Halibut in Artichoke & Tomato Broth image

Halibut is amazing, but sometimes it just does not taste like anything and that is when you put this broth on it!!

Provided by GG 38966

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 tablespoons olive oil
24 ounces halibut (6-ounce portions)
1/4 teaspoon salt
1/4 teaspoon pepper
2 shallots (sliced into thin rounds)
2 garlic cloves (minced)
1 lb artichoke (frozen, thawed)
1/2 cup white wine
1 1/2 cups chicken broth
14 1/2 ounces tomatoes (canned & diced)
1/2 teaspoon thyme (minced)

Steps:

  • Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
  • Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  • Ladle the artichoke and tomato broth into shallow bowls.
  • Top with the grilled halibut. Serve immediately.

Nutrition Facts : Calories 427.2, Fat 18.3, SaturatedFat 2.6, Cholesterol 54.5, Sodium 638.6, Carbohydrate 19.4, Fiber 7.5, Sugar 3.3, Protein 42.2

COUNTRY-STYLE TOMATO AND CILANTRO BROTH



Country-Style Tomato and Cilantro Broth image

Categories     Soup/Stew     Garlic     Ginger     Tomato     Sauté     Low Fat     Vegetarian     Low Cal     Dinner     Lunch     Spice     Healthy     Vegan     Cilantro     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 whole cinnamon sticks
1 teaspoon whole coriander seeds
1/2 teaspoon whole cloves (about 11 cloves)
1/8 teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed
2 fresh bay leaves (or 4 dried)
2 green cardamom pods
6 medium tomatoes, quartered and seeded (about 3 pounds total)
6 cloves garlic, coarsely chopped
1 (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
1/2 large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)
1 1/4 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
Special Equipment
1 (3-inch) square cheesecloth; kitchen string

Steps:

  • Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.
  • In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.
  • Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.

PALEO POACHED WHITEFISH IN TOMATO-FENNEL BROTH



Paleo Poached Whitefish in Tomato-Fennel Broth image

This poached whitefish recipe is paleo-friendly and easy to make! Use any firm, white-fleshed fish, like halibut or cod.

Provided by Chris Denzer

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 bulbs fennel, chopped
1 onion, chopped
1 ½ pounds whitefish fillets
1 pinch saffron
1 tablespoon fennel seeds
1 cup diced tomatoes
1 cup water, or more as needed

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 331 calories, Carbohydrate 16.5 g, Cholesterol 102.2 mg, Fat 14 g, Fiber 5.7 g, Protein 35.2 g, SaturatedFat 2.1 g, Sodium 155.1 mg, Sugar 3.8 g

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