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Photo of Fish in tomato broth by WW

Fish in tomato broth

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Brown onion

1 small, halved, thinly sliced

Red capsicum

1 small, cut into thin strips

Garlic

2 clove(s), crushed

Canned cherry tomatoes

1 can(s), (1 x 400g can)

Vegetable stock

1 cup(s), (250ml)

Skinless white fish, raw

4 fillet(s), (4 x 150g) firm fillets

Green string beans

150 g

Fresh basil

¼ cup(s), leaves torn

Wholegrain bread

4 slice(s), (4 x 35g slices) crusty variety

Instructions

  1. 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.
  2. 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.
  3. Spoon the fish, vegetables and broth into serving bowls. Top with the basil, and serve with the bread.

Notes

SERVING SUGGESTION: Baby spinach and rocket leaves drizzled with a little balsamic vinegar.

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