Seared Fish with Seafood Broth

Ingredients

• 4 filets white fish fillets
• ½ pound squid, cleaned
• 2 cups fish stock
• 1 cup pearl onions, peeled
• 1 cup frozen peas
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Pat the 4 fish fillets dry and season both sides with 0.5 tsp salt and 0.25 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.

2. 2

   Place the fillets skin-side down in the skillet and cook until golden and crisp, about 3-4 minutes. Flip and cook 2-3 minutes more until opaque and flaky. Transfer to a plate.

3. 3

   Add the remaining 1 tbsp olive oil to the skillet. Add the 1 cup pearl onions and cook, stirring, until softened and lightly browned, about 5 minutes.

4. 4

   Pour in the 2 cups fish stock and bring to a simmer, scraping up any browned bits. Add the 0.5 lb squid and 1 cup frozen peas; simmer until squid is just opaque and peas are bright green, about 3-4 minutes.

5. 5

   Season the broth with the remaining 0.5 tsp salt and 0.25 tsp pepper. Return the fish to the skillet and spoon broth over it to warm through, about 1 minute.

6. 6

   Serve the fish in shallow bowls with the broth, squid, and peas ladled over. Add chopped parsley or a squeeze of lemon if you like.

Tools you’ll need

• large skillet
• spatula
• measuring cups
• measuring spoons

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