This is one of my all-time favorite weeknight dinners. It’s fast, has super intense flavors and is a one-pot dish. It tastes just like a little Mexican beach town. Taste the jalapeños before adding. If they are good and spicy, 2 will be plenty. Sometimes they are puny and you may want 3. I usually serve this with crusty bread and a salad. If you don’t feel like making a salad, think about adding half a head of kale. Just wash it REALLY well, tear it into pieces and add in step 2.2 (with tomatoes, jalapenos, etc). It’s yummy and filling and full of iron.
2 thick, uniform pieces of firm, white fish like Cod or certified planet-friendly Sea Bass (about ¾ -1 lb)
2 T EVOO
1 small white onion
2-3 fresh jalapenos, seeded and cut into thin strips or rounds
2 cloves (or toes, as I call it) of garlic, sliced thin
2 tomatoes, seeded and cut into strips
2 T fresh oregano, chopped course
½ C sliced green olives
1 C dry white wine
¾ C fish or shrimp stock (clam juice can be substituted if you’re lame)
1 lemon, juiced and zested
Salt & Pepper
- Cook fish
- Check your fish for bones, pat dry and season both sides with salt and pepper
- Heat a large, deep pan or pot over medium-high heat until hot, but not smoking. When hot, add 2 T EVOO and add fish. If your fish has skin, cook first skin-side up.
- Sear fish until golden brown, about 2 minutes. Flip and cook other side for ~2 minutes.
- Set aside on a plate and cover with foil
- Make soup
- Return pan to high heat and add remaining oil. When very hot, add onions and cook, stirring frequently until translucent and golden (about 3 minutes).
- Add the jalapenos, garlic, tomato, oregano and olives. Cook , stirring frequently, for 1-2 minutes, until tomatoes start to release their juices.
- Add wine, broth and lemon zest. Bring to a simmer and cook until the booze has burned off and the broth is slightly reduced, about 3 minutes
- Remove from heat, add lemon juice and any fish juices (from plate of cooked fish), and adjust seasoning with salt and pepper.
- Serve soup
- Laddle broth into bowl
- Nestle fish into broth
- Let rest for 2-3 minutes to cool slightly and let fish warm through
- Eat with crusty bread