Equipment
- skillet not too large, you'll want broth to be able to come at least 1/2 up fish
Ingredients
- ¼ cup olive oil
- 2 large garlic cloves thinly sliced
- 1 small shallot thinly sliced into rings
- 1/2 teaspoon red-pepper flakes less if you don't like the heat
- 1 pint cherry or grape tomatoes
- 1/2 cup chicken broth
- 1/2 cup white wine
- salt and freshly ground black pepper to taste
- 1 teaspoon fish sauce don't skip it, it adds a lot!
- 1 lb cusk, cod or halibut cut into equal pieces
- 1/2 cup cilantro chopped
- 1/2 Lime cut in half
- baguette for serving
Instructions
- Heat ¼ cup olive oil in a skillet over medium heat. Add garlic and shallots and cook, swirling the skillet until they start to toast and turn light golden brown, 2 minutes or so. Spoon out the garlic and shallots and place on a paper towel. Add red-pepper flakes to the skillet and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the red pepper flakes and oil to a small bowl.
- Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to soften, 5-8 minutes. Add fish sauce, chicken broth, and white wine.
- Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes or until wine cooks off. Check seasoning, add salt and pepper if necessary.
- Place the fish into the skillet. Cover and cook until the fish is opaque and just cooked through, 6-8 minutes depending on thickness of the fish. While cooking the fish, spoon sauce over top once or twice.
- To serve, transfer fish and brothy tomatoes to two bowls. Drizzle with the reserved pepper oil and then top with the crispy shallots and garlic. Sprinkle with cilantro. Squeeze lime juice over the top. Serve with baguette. You will want to sop up that sauce!
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