Fish poached in charred tomato broth

Ingredients :

Marinated fish

4 x 100g boneless fish fillets

(Cod, halibut, corvina or sea bass)

1 tbsp lime juice

salt

Broth

250g sweet, ripe cherry tomatoes, such as Datterini

1 Scotch bonnet chilli, whole or a milder chilli

salt

5 tbsp good quality olive oil

3 cloves of garlic, very finely chopped (not crushed)

1/2 tsp paprika (sweet) Pimentón dulce

1 tbsp tomato purée/paste

5g fresh coriander plus extra to garnish

5g fresh basil, plus extra to garnish

350g water

15g unsalted butter

1 jalapeño or green chilli, thinly sliced into rounds

70g Nocellara olives or another mild green olive, pitted and roughly chopped

1-2 limes, cut into wedges, to serve

Method :

First marinate the fish with the lime juice and fine salt. Mix to coat and set aside to rest for at least 3 hours in the fridge

Heat the large sauté pan on a high heat. Once the pan is smoking hot, add the tomatoes and the Scotch bonnet and cook for about 6 minutes, shaking the pan every now and then, until the tomatoes are nicely charred.

Remove the pan from the heat and add the salt, oil, garlic, paprika, tomato purée/paste and half each of the coriander and basil.

Mix well, then return to a medium heat and stir-fry for 2 minutes. Add the water and butter and bring to a simmer. Simmer gently for 5 minutes, squeezing most of the tomatoes into the broth. Nestle the fish fillets into the broth, cover with a lid and cook until fish is cooked through. Remove from the heat, leaving the lid on. Top with the jalapeño, if using, olives and remaining herbs. Serve with lime wedges and grilled bread alongside.