I often find myself craving some type of soup. I find it to be one of the most soothing, comforting things to eat. I tend to make soups more often in the fall and wintertime when the ambiance of a bowl of a steaming hot soup seems most tantalizing. This time I decided that a nice piece of fish cooked in a flavorful broth along with an assortment of vegetables might just be the perfect summer supper. And you know what? It was!
I used a pre-made broth that I absolutely love from Trader Joe’s. It’s their Miso Ginger Broth. I wanted the dish to be subtle so I used half broth/half water for my soup base. To start off, I cooked up some thinly sliced baby potatoes and carrots from my Talley Farms CSA box, right in the broth mixture. Once they were barely tender, I added sliced fennel, fennel fronds, cilantro and snow peas to the mixture. I topped it with some White Sea Bass and let the mixture simmer for a few minutes until the fish was opaque and just cooked through.
What resulted was a heavenly dish of moist fish and tender vegetables served in just a small layer of broth. It was the perfect light and fresh summer supper dish. Even better; it was made in a single pot, simple & quick and pretty enough to serve to company!
- 1 lb. white sea bass
- 3-4 baby potatoes, gold or red, sliced thin
- 4 small carrots, peeled and sliced crosswise thin
- 1 cup snow peas, stringed
- ½ large fennel bulb sliced thin, fronds chopped
- 3 green onions, white and light green cut into 2” pieces (dark green chopped)
- 2 cups Trader Joe’s Miso-Ginger broth
- 1/3 cup chopped cilantro
- Kosher salt & freshly ground pepper
- Place the miso-ginger broth and 2 cups water in a large Dutch oven. Bring to a simmer. Place the potatoes and carrots in the broth and cook until tender crisp, about 6 minutes. Add the fennel slices, fennel fronds, cilantro, snap peas and green onions, reserving a few of the chopped green onions and cilantro for garnish. Season lightly with salt and pepper.
- Prepare the fish by pulling any pin bones out using tweezers. Lightly salt and place the fish fillet in the center of the pot; cover and simmer for 10 minutes or until the fish is just opaque. Season to taste with salt and pepper.
- Cut the fish into 4 even pieces and place in shallow bowls. Distribute the vegetables in each bowl and ladle the broth over and around the fish. Garnish with the reserved chopped green onions.
(click here) for printable recipe