Poached Bronzino in Herbed Red Wine Broth
Elevate your seafood dining experience with this exquisite Poached Bronzino in Herbed Red Wine Broth. Featuring tender whole bronzino delicately poached in a fragrant broth of dry red wine, fish stock, and aromatic herbs like thyme and parsley, this recipe is a true celebration of bold flavors and refined elegance. The broth, enriched with caramelized shallots, garlic, and a touch of tomato paste, perfectly complements the buttery texture of the fish. Quick to prepare yet incredibly impressive, this dish is perfect for an elegant dinner party or a weeknight indulgence. Serve the poached bronzino with a ladle of the velvety red wine broth, alongside crusty bread or steamed vegetables, to soak up every bit of the flavorful goodness. Whether you're looking to master poaching techniques or simply enjoy a gourmet seafood recipe, this dish checks every box.
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Recipe Information
Ingredients
- 2 fish Bronzino (whole, cleaned and scaled)
- 750 ml Dry red wine
- 500 ml Fish stock
- 3 medium Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley (chopped)
- 2 leaves Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons Olive oil
- 1 large Carrot (peeled and thinly sliced)
- 1 stalk Celery stalk (chopped)
- 1 tablespoon Tomato paste
- 1 teaspoon Kosher salt
- 500 ml Water
Instructions
Rinse and pat dry the bronzino. Score each fish with 2-3 shallow diagonal cuts on each side to help the flavors penetrate. Set aside.
In a large, wide pot or Dutch oven, heat the olive oil over medium heat. Add the sliced shallots and garlic, cooking until softened and fragrant, about 3 minutes.
Stir in the carrot, celery, and tomato paste. Cook for an additional 5 minutes, stirring frequently, until the vegetables are slightly softened and the tomato paste is well incorporated.
Pour in the red wine, fish stock, and water. Add the thyme sprigs, parsley, bay leaves, black peppercorns, and kosher salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes to develop the flavors.
Carefully lower the bronzino into the simmering broth. Ensure the liquid covers at least 3/4 of the fish; if not, add a bit more water or stock.
Cover the pot with a lid and poach the fish over low heat for 10-12 minutes, or until the fish is opaque and flakes easily when tested with a fork.
Using a slotted spatula, gently lift the poached bronzino from the pot and transfer it to a serving platter.
Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Taste the broth and adjust seasoning with salt if necessary.
To serve, pour the warm herbed red wine broth over the bronzino and garnish with additional fresh parsley if desired. Accompany with crusty bread or steamed vegetables.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1061 mg | 23% | |
*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.
