Fish in tomato broth
1 small, halved, thinly sliced
1 small, cut into thin strips
2 clove(s), crushed
Canned cherry tomatoes
1 can(s), (1 x 400g can)
1 cup(s), (250ml)
Skinless white fish
4 fillet(s), (4 x 150g) firm fillets
¼ cup(s), leaves torn
4 slice(s), (4 x 35g slices) crusty variety
- Heat the oil in a large saucepan over medium-high heat. Cook the onion and capsicum, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds.
- Add tomato and stock. Bring to boil. Reduce heat to medium. Add fish and beans. Cook, covered, for 4-5 minutes or until fish is just cooked through. Season with salt and pepper.
- Spoon the fish, vegetables and broth into serving bowls. Top with the basil, and serve with the bread.