Fish Poached in Tomatoes
- 1 can (28 ounces) tomatoes (any kind will work but I use cut up – not crushed) or 4 fresh tomatoes cut up in cubes with 1/4 cup water
- 1 tablespoon beef bouillon
- 1 dash Worchester sauce
- 1 small onion diced
- 1 small green pepper diced
- 2 pods garlic diced
- herbs to season –1 tablespoon Italian blend or sprigs of fresh basil, parsley and oregano cut up
- 1 tablespoon olive oil
- 4 filets of fish – any white fish will do – Tilapia is what I used about 1 pound
- 1 dozen medium shrimp – cleaned and peeled – optional
In a large skillet, sauté garlic, onion and peppers for a few minutes until the onions are translucent – not browned. Add tomatoes and water or can of tomatoes. Add herbs and simmer for about 10 to15 minutes to blend the flavors. Add the fish and shrimp and allow to poach – about 10 to 15 minutes until the fish is flakey and shrimp looks cooked. Serve over rice, toast points or pasta.
Serves 4
Submitted by Karen Parish, Fleetwood