There is something just magical about the combination of white wine, lemon & capers. It creates a flavor blend that elevates absolutely everything.
To wit: I found this fish recipe on Pinterest (I did make a few tweaks); but instead of sopping up the broth with crusty bread as recommended by the author, I stirred in about a cup and a half of black eyed peas. AMAZING. I’m sure the crusty bread route would also have been delicious; but I do my best to avoid gluten, so …
One note on the fish: the original recipe called for halibut but Trader Joe’s only had haddock, so that’s what I used and it was great. I’m sure cod, tilapia or even barramundi would be great too. Or even shrimp!!
1 lb firm white fish
1t dried oregano
1-1/4c chicken broth
1/4 c white wine
1 large lemon, zested and juiced
1 chopped shallot (about 1 tablespoon)
1T chopped garlic
1/4c chopped fresh parsley
10 large basil leaves, chiffonaded (I’m not sure this is critical to the dish…)
5 scallions, white part + about 1/3 of the green parts
1T olive oil
Dry and salt the fish. Sprinkle it on both sides with the oregano and coriander, then let it rest while you make the rest.
Measure your broth into a measuring cup, add the wine & capers to it. Zest the lemon into the cup, then juice it and add the juice to your cup.
Chop the shallot and garlic and put in a small prep bowl.
Chop the parsley, basil and scallions and put them in a different prep bowl.
Heat the olive oil in a pan to shimmer, then add the shallots & garlic. Stir constantly for 60-90 seconds over medium heat. Add the contents of your measuring cup, as well as your bowl of herbs.
Heat your broth over medium-low for a couple of minutes to blend the flavors. Add the fish pieces and cover partially. Poach for 8-10 minutes until the fish flakes.
The poaching liquid is absolutely the best part of the dish so make sure you use it up somehow!