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Fish in Carrot Ginger Broth

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Fish in Carrot Ginger Broth

Fish in Carrot Ginger Broth
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Carrot juice isn't just for drinking, it can also make a flavorful—and colorful (think: Crayola)— poaching liquid for fish. Slices of baguette for dunking in the broth and steamed spinach on the side make this dinner complete.



  • Cook shallots and ginger in oil in a large (12 inch) heavy skillet over medium heat, stirring frequently, until softened, about 3 minutes. Add tomatoes and ¼ teaspoon salt and cook, stirring occasionally, until they begin to wilt, 2 minutes. Add carrot juice and boil until liquid is reduced by about half, about 8 minutes.
  • Season fish with ½ teaspoon salt and pepper. Add fish to skillet, skinned side down (if fillets are from tail end and thinner, fold in half). Poach, covered, over medium low heat until fish is opaque and just cooked through, 12 to 15 minutes. Adjust seasoning if necessary. Serve in shallow bowls sprinkled with cilantro and a squeeze of lime.