Fish fillet with cherry tomatoes

In a medium-size pot adds your fish and water.

Bring it to a boil and simmer for about 30 minutes.

Once cooked strain in a colander lined with a paper towel.

Reserve broth. Now remove pieces of the fish off the bones and around the fish head. Add the fish meat to broth.

In a medium-size pot add about 1/4 cup extra virgin olive oil add your shallots and whole garlic and sauté until golden.

Then, add carrots, celery, and red sweet pepper. Continue stirring for about 2 minutes. Add your tomatoes and stir for about 2 minutes. Time to add your white wine and stir until it evaporates.

The fish broth with the fish pieces go in and bring to a boil. Lower heat and let it simmer for about 30 to 40 minutes.

In a sauté pan add your oil and garlic and on a high heat stir until garlic is golden. Add your tomatoes and salt. Let tomatoes sweat for a few minutes now place your fish fillets. Turn once so the oil can flavor sides. Lower your heat and cook until fish appears flaky and white.

Riseccoli Olive Oil Link:

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Brodetto di pesce (fish soup).Serving Size: For 4 to 6 people