This recipe takes about 20 minutes. It’s a fast and fresh dinner than works in every season. Ingredients
1-1.5 lbs of fresh, never frozen, fish
1/2 of a yellow or white onion
1/4 cup mushrooms, fresh or preserved
Chicken stock (I use Better than Bouillon in water)
1 tbs olive oil for pan
Slice onion into strips from top to bottom of the onion.
Bring pan to medium heat, add olive oil, and sauté onion for 5 minutes.
add chicken stock so it’s 1/4-1/2in deep in the pan. Bring to boil. Add mushrooms to the pan. If using fresh mushrooms, allow them to cook for 5 minutes, then add sliced tomatoes. Allow it all to cook together for a minute, then add fish. Lay fish flat in the pan. If it’s a big piece and some of it rides up on the side of the pan, that’s ok.
Cover the pan and cook. If it’s a thin piece of fish, 4 minutes will be plenty. If it’s a thicker, meatier fish, then check to see if the fish is done by taking a look at the thickest section of the fish. If it’s still translucent, it’s not done. Fish is best just-cooked. Overcooked fish tends to be smellier and less tender. Err on the side of less-done fish, since the residual heat of the pan and broth will continue to cook the fish.