Striped Bass en Brodo


If you can't find striped bass, halibut or red snapper make nice substitutes.

Striped Bass en Brodo
Photo: Andy Lyons
Hands On Time:
10 mins
Total Time:
25 mins


  • ½ cup dry white wine

  • ¼ cup water

  • ¼ cup extra-virgin olive oil

  • 2 medium tomatoes, sliced

  • 2 shallots, sliced 1/4 inch thick

  • 6 fresh thyme sprigs

  • ¼ teaspoon kosher salt

  • 1 pound skinless striped bass, red snapper, or halibut fillets, cut into 4 pieces


  1. In a large skillet combine wine, water, and the oil. Add tomatoes, shallots, thyme sprigs, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes or until tomatoes soften.

  2. Place fish fillets in skillet, spooning some of the broth over the fish. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes when tested with a fork. Using a slotted spoon, lift fish and tomatoes into shallow bowls. Discard thyme. Ladle broth and shallots into each bowl. Top with additional fresh thyme.

Nutrition Facts (per serving)

272 Calories
16g Fat
5g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 272
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 10%
Cholesterol 91mg 30%
Sodium 155mg 7%
Total Carbohydrate 5g 2%
Total Sugars 3g
Protein 21g
Vitamin C 10.2mg 51%
Calcium 33mg 3%
Iron 1.5mg 8%
Potassium 494mg 11%
Folate, total 23.4mcg
Vitamin B-12 4.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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