Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrition, and dried basil is less expensive and has a longer shelf life.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes are healthier, while crushed tomatoes are often cheaper and more convenient.

Start by making chili oil in a large skillet.

Add sliced shallots and garlic to the skillet with olive oil and cook until golden.

Add red chili flakes right before removing the garlic and shallots from the oil to bloom the spices.

Remove the garlic and shallots using a slotted spoon, leaving some oil in the skillet.

Add canned tomatoes to the skillet and season with salt and black pepper.

Cook the tomatoes for 5 to 8 minutes until they become saucy and jammy.

Smash the tomatoes with the back of a spoon to break them down slightly, but do not puree.

Add a few dashes of fish sauce to the tomatoes and stir.

Add water to the skillet to create a broth for poaching the fish.

Bring the mixture to a simmer and taste for seasoning, adjusting salt and pepper as needed.

Cut the cod fillets into portions, aiming for about four portions from 1.25 pounds of fish.

Nestle the fish fillets into the simmering tomato broth.

Cover the skillet and poach the fish for about 8-10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens