Boston Bluefish with Spinach and Soup
Savor the coastal elegance of Boston Bluefish with Spinach and Soup, a dish that beautifully marries flaky, pan-seared bluefish fillets with velvety tomato-cream soup and tender sautéed spinach. This recipe showcases the rich flavor of Boston bluefish, enhanced by a vibrant soup base featuring crushed tomatoes, a hint of red pepper flakes, and the smoothness of heavy cream. Perfectly seasoned and layered with fresh garlic and parsley for a bright, aromatic finish, this dish is as comforting as it is refined. Ready in just 45 minutes, it’s an impressive weeknight meal or a dinner-party centerpiece that brings the taste of the sea to your table. Pair it with crusty bread for an indulgent finish that your guests won’t forget.
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Recipe Information
Ingredients
- 4 pieces Boston bluefish fillets
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic (minced)
- 5 cups Fresh spinach
- 4 cups Chicken or vegetable stock
- 2 cups Canned crushed tomatoes
- 1 cup Heavy cream
- 0.5 teaspoons Red pepper flakes
- 2 tablespoons Fresh parsley (chopped)
Instructions
Pat the Boston bluefish fillets dry with paper towels. Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the fillets skin-side down and sear for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside, covering loosely with foil to keep warm.
Using the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in half of the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the fresh spinach to the skillet and cook for 3-4 minutes until wilted. Season with 1 teaspoon of salt. Remove the spinach from the skillet and set aside.
For the soup base, heat 1 tablespoon of butter in a medium pot over medium heat. Add the remaining minced garlic and sauté for 1-2 minutes. Stir in the crushed tomatoes, chicken or vegetable stock, and red pepper flakes.
Bring the soup mixture to a simmer and cook for 10 minutes, allowing the flavors to meld. Use an immersion blender or a countertop blender to blend the soup until smooth (optional).
Stir in the heavy cream and adjust the seasoning with salt, if needed. Simmer the soup for another 5 minutes.
To serve, ladle the soup into serving bowls and arrange some of the sautéed spinach on top. Place a bluefish fillet over the spinach, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 9202 mg | 400% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.4 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 372 mg | 29% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3287 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
