3 celery stalks, washed, ends trimmed, cut into matchsticks or chopped (1 1/2 cups)
2 or 3 carrots, peeled and cut into matchsticks or chopped (1 1/2 cups
1 pint of ripe cherry tomatoes, washed and cut into quarters (10-11 ounces)
1/4 cup chopped parsley leaves
1 1/2 cups water
Coarse salt and fresh ground pepper, to taste
Heat olive oil and garlic in a large skillet over medium heat for a minute or so, until the garlic starts to sizzle a bit. Add the carrots, celery and onions. Sauté, stirring, for 2 minutes or so, until the vegetables start to soften (regulate the heat so they don’t brown)
Add the cherry tomatoes and cook, stirring, for a minute or so, to heat the tomatoes. Add the fish, tucking it down into the vegetables. Add 1/4 teaspoon salt and 1 1/2 cups water. Bring the liquid to a simmer. Cover and cook over medium low heat (gentle simmer) for 10 minutes or until the fish is just cooked through and the vegetables are softened. Stir in half the parsley.
Divide fish, veggies and broth among 4 shallow bowls. Season with black pepper, to taste. Serve right away, while hot, with additional chopped parsley sprinkled on top.
Keywords: poached fish, fish poached with vegetables, Italian fish recipe