Fish Poached in a White Wine, Tomato, and Saffron Sauce

5 from 3 votes

Fish Poached in a White Wine, Tomato, and Saffron Sauce

This Italian-inspired fish dish comes together quickly and is packed with flavor for a light and easy meal.

Course Main Course

Cuisine Italian

Keyword cod, dairy-free, dinner, easy, egg-free, fast, fish, italian, lunch, mahi mahi, main, nut-free, saffron, sea bass, seafood, sole, tilapia, tomato

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 311kcal

Author Jenny Ross

Ingredients

1 tablespoon butter or olive oil for dairy-free
1 shallot sliced thin
1 garlic clove minced, optional
1/2 cup dry white wine
1 bay leaf
10 cherry tomatoes quartered
1 cup seafood stock or water
1 teaspoon gluten-free soy sauce or 2 teaspoons coconut aminos
pinch of monk fruit or 1 drop stevia glycerite, optional to taste
1/2 teaspoon fish sauce optional but adds umami and you won’t taste it
1/2 teaspoon saffron threads
pinch of cayenne optional, enhances flavors
salt and pepper to taste
12 ounces white fish filets 2 6-ounce filets such as sea bass, cod, sole, or tilapia
chives for garnish, optional

Get Recipe Ingredients

Instructions

Heat the butter in a large nonstick skillet over medium heat. When melted, add the shallots and a pinch of salt. Cook, stirring occasionally until the shallots are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the wine and cook until reduced by half, another 5 minutes or so. Add in the bay leaf, tomatoes, stock, soy sauce, sweetener, and fish sauce. Bring to a boil. Add the saffron and cayenne and reduce heat to a simmer. Cook for 5 more minutes.
Lay the fish into the broth in a single layer. Cover and cook at a bare simmer for 2-3 minutes, or until the fish just flakes when tested with a fork (this will depend on thickness of the fish).
Serve with the broth and tomatoes spooned over top. Sprinkle with chives, if desired.

Notes

Protein:Energy Quotient [calories]: 2.09

Nutrition