Provençal Bass in Tomato Broth

bass-tomato-broth
Photo by Danny Kim
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 363 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 140 mg
    • Sodium 1,511 mg
    • Protein 36 g
    • Carbohydrate 18 g
    • Sugar 11 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 86 mg

Heat the oil in a large pot over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.

Add the chard, tomatoes (and their juices), and 1 teaspoon each salt and pepper. Cook, stirring often, until the chard is tender, 8 to 10 minutes.

Nestle the fish in the liquid and cook, covered, until the fish is opaque throughout, 10 to 12 minutes.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 4 cloves garlic, smashed
  3. Check 2 small bunches Swiss chard, stems discarded and leaves torn
  4. Check 2 28-ounce cans diced tomatoes
  5. Check kosher salt and black pepper
  6. Check 4 6-ounce boneless, skinless bass fillets
  7. Check olive tapenade, for serving

Directions

  1. Heat the oil in a large pot over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
  2. Add the chard, tomatoes (and their juices), and 1 teaspoon each salt and pepper. Cook, stirring often, until the chard is tender, 8 to 10 minutes.
  3. Nestle the fish in the liquid and cook, covered, until the fish is opaque throughout, 10 to 12 minutes.
  4. Serve topped with the tapenade.