Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking
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- เผยแพร่เมื่อ 18 ม.ค. 2025
- Get the recipe: nyti.ms/2z2dhjn
Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren't in season, canned will do just fine.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Just make this channel the Allison Roman cooking show. we adore her.
I know! Love her!
Omg factz
Please make this happen!
Fr already. I only come to this channel for her 😂👏🏽👏🏽!!!!
@@ezekielrose11 OMG: idiot!
I've made this so many times, following the exact recipe - it's become a go-to on a weeknight. Such a simple and healthy way to eat fish, and it's so quick! Plus the broth is so delicious to dip sourdough into
OH... DAMN... SOURDOUGH..! Seriously, Thank you for reminding me of how good that is going to be with this.
I’ve made this 4 times now and everyone who’s had it raves about how good it is and that it’s something they’d expect to find at a restaurant not a kitchen. I do swap water for chicken broth tho. And I always serve it with brocolini and some cheesy bread to sop up the sauce. So freaking good
instead of water, i think i’ll try dry white wine to dilute for more flavor. thank you for the inspiration!
I was thinking about that! That sounds amazing!
add some lemon zest to it for a total bomb :)
@@MzShonuff123 I have done it and can recommend highly!
Add some soy sauce to it also
White vermouth adds something extra, too!
We made this, exactly as shown. What a great dish!! My wife and I had a great dinner - so delicious!! Restaurant quality!! Thank you so much!
OMG. I’ve made this at least 10 times now and it is one of THE most delicious dishes out there. You can use cherry tomatoes, Roma tomatoes, Campari...any tomato really because this is so delicious.Genius.
I like the Camera work and the editing. Like, when Alison is looking for her cutting board and says „I am literally my grandmother“ the camera makes these funny searching movements creating this feeling of not be able to find anything xD well done.
Love Alison--her spirit, voice, vibe--but watch those hands for the mastery. The care in her knife work, the intuitive way she moves a spoon or touches ingredients. Her hands speak volumes.
I have to say, I made this, and it was incredible. I did NOT expect my bullet hard winter tomatoes to turn out tasting delicious with so few other ingredients, but everything had flavour to the max. Delicious.
This recipe is amazing!! I’ve made it three times and used red snapper. New fav!
I love watching you cook Alison. You're quirky humor, you're down to earth and seeing you fumble in your small kitchen looking for a fish cutting board is all of us!! Its realistic and quite entertaining to watch. Meanwhile, that fish dish looks A-maaazing!! I wanna watch more of her videos!!
I made this just now, and its so good! Its fresh and packs a lot of flavour.
Did you have any leftovers? Do you think it would freeze well?
@@msabolijoshi I also just made it and I don't think it would freeze well if you take it to the end. You could make the tomato reduction and freeze that, then thaw out, dilute, and poach fresh fish.
@@marthayolandadiaz8324 I literally did the exact thing this week! Hahaha! I usually cook for one and I like meal-prepping so I made a big batch of the tomato broth, and I have half of it in my freezer for the end of the week. I'll just buy some fish and do a quick poach :)
Did you serve it with any rice? I would love to try this recipe. I think cod is a wonderful fish for those who are afraid of fish.
@@annabella7285 I've been having it with crusty bread to dip and it's amazing! But I'm sure it'll go well with rice too.
I made this tonight! I used a can of whole peeled tomatoes instead and crushed them in the pan! It was all really easy and delicious!
Add a bit of smoked paprika and cumin seeds to the sauce, and instead of lime lemon juice (its alkaline and not acidic since tomato is already) at the end its purely magic! .... btw I love your recipes because they are always simple and quick
This recipe is so good that I made it with mediocre tomatoes and it still tasted phenomenal. Thank you Alison Roman! What a gem.
This os the first fish dish I’ve ever cooked and LOVED!!!
A squirrel ("My Squirrel's back") on the fire escape! Such a perfect NYC moment. What a great recipe. Needed a recipe idea to get back into fish, and this is it.
Cooked this recipe several times. Very tasty, flavorful and easy to make.
Why do I get Drew Barrymore vibes from her? Love her cooking!
Vence Barnes i think it’s her voice
Oh I see it too!
I get Busy Phillips vibes from her.
I get Target Lady vibes from her ( SNL character)
Just made this with cod and canned spicey cheery tomatoes ( because I didn’t have fresh tomatoes on hand).
Omg sooo good, zesty and flavorful as well as simple. I LOVE it!! This will def stay in my repertoire. Thank you!
Very glad Rob White introduced me to her excellent cooking! Love her recipes.
Love Alison, she brings such a great energy to these videos and her recipes!
I bet this recipe would work well with Medium or firm tofu.
@@deborahlauren4811 Absolutely!
Allison Roman.... you are a genius. This one was something else. Loved it
Restaurant quality indeed! I added a lil white wine, and used an onion instead of a shallot (quarantine subs).
Great recipe and I love your natural “just you” approach and humor! The squirrel 😂😂😂
I love Alison's technique and recipes that are not complicated, but delicious!
This was absolutely delicious - I had it on top of a bed of brown rice with a nice salad.
This is a take on Cá Sót Cà, a traditional Vietnamese dish. I think that should be worth noting.
And this is also a take on a Bengali dish called tomato tenga mas. Should that be noted too? There are so many damn ways to make fish. Not everything belongs to one thing. So just relax.
@@MultiMaddie21 absolutely!!!
Also worth noting that Vietnam and Bangladesh are relatively in the same area of the world, Southeast Asia 🤔 Alison Roman and several of these TH-cam food channels have a history of using combinations of techniques and spices that specifically belong to a certain region. You can say no country or cuisine has monopoly of a technique but these folks are always blatantly appropriating specific dishes with no due credit to how our ancestors have made it.
No one’s asking for full credit. Just some respect and less colonizer vibes.
She’s also made some “chickpea stew” that is basically South Asian channa masala. So I understand the original comment’s point of view.
Omg, really???
What a great US chef! I'm European and love great subcontinent cuisine, Alison's recipes are genius at bringing heat to food Americans like to eat. Maybe 🤔😄
The MUSIC when she’s looking for the cutting board kills me every time I swear this is the 39th time I’ve watched this
This looks AMAZING! I love watching her, she's so real and hilarious!! I think ill try this using vegetable broth and wilt some baby Spinach in there at the end with some par boiled baby potatoes and serve with a Crusty garlic bread! Yum!!!
I can also picture big plump scallops +/or clams +/or shrimp 😋 Thanks Alison!
💛🧡💛
I am going to cook this chili fish recipe Alison. You have got me hooked and I love watching your videos. You really are a feel good person and so funny. x Ann in South Australia
Love Alison's recipes and no fuss attitude!
Love her personality and vibe
We had this for supper tonight, it was amazing especially the onion and garlic on top, loved the flavours.
We want more Allison!!!
Made this last night. Didn’t have shallots, used red onion instead. It was fantastic! Definite new favorite
Respected mam
Your this fish recipe is outstanding. Appreciate you for this recipe. Be happy
Yep, the dish is a winner, and uh, beautiful to look at. So is the cook.
I’m making this for me and my granddaughter, don’t think my husband would like it. But, he can try it. We are having it with cous cous and grilled asparagus. Thank you!
Yes, yes, yes, this fish recipe is spectacular.
Found her! I was wondering what happened to Alison on the Bon Apetit channel, her series and personality was so fun, along with all of the other hosts there too. I miss her!
I.made this today with cod it was just amazing loved it Thank you 😊
Αlison you are freaking awesome! I be never watched anyone like you! A big heart and a stunning talent for flavor and warmth!
Outstanding. Great eats and good teaching. I might suggest that you mention fish cooks quickly and therefore the broth needs to be flavored, as you stated, in order for the fish to take on that flavor. I am now subscribing to your videos. Thank you. jmo
I just started learning to cook and I’ve had a lot of luck with your recipes!! Thanks
Love this video! Alison has a personality for days! Making the fish dish tonight.
I bought a fish sauce for the first time in my life today and made this meal! My family liked it, my picky kid ate the fish!!! Cooking is like an adventure for me :D I will try this dish with white wine next time!
this woman is so charismatic it's amazing
Looks so good! The positive comments have made me want to try it. Gonna pick up some fish for dinner!
I love this dish!! I've made it for friends, family, non-fish people, and all have given it a huge thumbs up. More videos/veggie based dishes please!!
Just shows how awesome the All-Clad 12" pan is
Planning on making this tonight! Anyone have any beer or wine recommendations?
I've made this several times and LOVE IT!! I serve it with spaghetti noodles... Also, the homemade chili-crisp oil is good on EVERYTHING!! I've been playing with a mix of chili-flakes - my current batch has regular chili flakes, gochu garu, and ancho....put that on a runny fried egg and thank me later. ;-)
Cod loves white wine. Interesting you used fish sauce, I will try it.
I made the fish but used sea bass, great recipe. So easy, very delicious.
This is sooo delicious. We have made it a ton of times since first trying it out and it's insanely easy!
Listen, this recipe is absolute FIRE. Just did it
I bet this would be beautiful with scallops.
This dish has definitely become a staple. This is going to sound odd but I didn’t want a starch so I made it with some blistered yellow squash and zucchini on the side. It was awesome.
This fish was a big hit! Thank you so much !
Wonderful video. I've made this several times. Each time terrific. Just found the video. Fun to watch!
Love NYT Cooking everything. Just discovered Allison Roman videos when I saw the link in Sam Sifton's (whose writing I love all week long!) cooking email. I wish it were morning so I could get going on this recipe. Right down my alley. In the meantime I'm going to buzz through this video again and watch the funny parts - the refrigerator, looking for the cutting board, Bad Larry..."I'm turning into my grandmother". What fun!
I am serving this fish as the first course at Seder . So much more interesting than the usual ! Thank you
That dish is looking so awesome and have me hungry for some right now, and I have lasagna baking in my oven right now. I have to try making that dish and see how it turns out for me.
this dish reminds of a vietnames noodle dish called Bún Riêu, without the fermented shrimp paste. so tonight i'm serving it over home made pasta!
Made this tonight for supper...so easy and delicious! I actually served it over raw zucchini noodles (“zoodles”, if you will...I hate that term). The hot broth served over the zucchini cooked them perfectly al dente. Wonderful!
I’ve made this a number of times with tofu. No tortillas, rice etc. I love it just as a light, brothy stew.
Made this using mahi-mahi, it was SO DELICIOUS! Served with jasmine rice and forgot about the mint. Will definitely be making again ❤️❤️❤️
This is extremely similar to my mom's Vietnamese fish stew called canh ca ngot
Or cá sốt cà chua!
@@leahoang6486Yeah! Although my mom is from the south so she makes it more savory than chua, how do you do the viet signs on here?
unfortunately this what she does... she white washes asian recipes 🥴
@@harmonyravens477 brutal
fish sauce forever! ..... i sneak this into all my foods....
I eat plant based but I love watching you.
Just made it for the family. Truly some of the best fish I’ve made.
As always --- pure pleasure!
After just 2 videos...I have to watch them all...so much fun 🤗♥️♥️♥️
We are fish curry people but I am tempted to try this!!! Something new!! 🙏😊
Thank you for this pleasant presentation. I do poached fish more than once a week, your recipe is healthy good as it was in my French family.
I fed the squirrels peanuts at my old apartment because my cat loved to watch them run around, I freaked out when the baby's came around to eat peanuts too. We moved to a new suburb and don't have squirrels out here so I'm trying to bribe the birds to hang around my house to entertain my cat.
Awesome!
Dear Alison
Today I cooked your poached fish!
I love seafood and make quite often
Different receipies,but yours is the best
Fromm all of them and simple one too.
Now I am your biggest supporter
Sincerely. Halina👍❤️❤️❤️❤️❤️
This is a classic Vietnamese Cá Sót Cà recipe. You can use fried tofu with the same sauce. We grew up eating this in Vietnam. Please note the origin of this recipe in your description insteading of passing it as your own recipe. Thanks.
Do you have any idea how many cultures have a fish and tomato dish?? Just quit with the implication that she stole it! Tomatoes, garlic and shallots!! Omg! What weird veggies that no one ever heard of!!
@@frasersgirl4383 Yes, there are many fish recipes around the world that use tomatoes, garlic and shallots to cook fish. However, the addition of the fish sauce in this recipe along with other ingredients and the process/steps of her cooking the fish make it a Vietnamese recipe..the whole thing. You shouldn't speak about something you have no idea what you are talking about!!
@@NatureLover-ss4ef BS. Quit preaching. You’re really bad at it.
@@frasersgirl4383 Face it....You are ignorant. You were dead wrong and you were corrected and just can't handle it. You must really hate your life. LOL
@@NatureLover-ss4ef yawn. Blocking you now.
great healthy recipe...thx
Simply brilliant recipe. Reminds me of Burmese cooking.
I can’t wait to try this. I might use some calabrian chili
Oil and I like the wine idea. But it looks delicious as is!
I use fish sauce for just about every thing I cook. It gives such a different flavor.
Fish sauce is very underrated. If more Americans knew about it or had access to it, it would be used a lot more often.
Oh my I Love your recipes!
I was looking for a tomato sauce recipe for the weekend 🥰
Ahhhhhmaaazzzinng! Just made it for dinner tonight! It was bursting with flavor . And yep, I took a special trip to the store and got the 🐠 sauce .
Made this tonight. It was out of this world. Good call on this recipe!! 😋😋
This recipe is delicious. I did not add water, as there was plenty of juice in the tomatoes and it was not needed. My partner could not get enough of it!
I’m hooked.. hope you doing more vlog. Planning to do this dish
I like Alison's no-nonsense style of cooking. Many of us get too "cheffy" in making dishes, spending time on unnecessary steps and ending up with a mount of dirty utensils. I keep reminding myself that I am not cooking in a starred restaurant, but at home.
This is my recipe, i love it, i do it almost every 10 days
Alison Roman rocks! I could watch her sort socks, although her cooking is wonderful. Yum.
I'm going out to buy fresh cod today :) Thanks for another great video. You are amazing!
She’s so much fun to watch 🎉
She raps...I love it.
I LOVE this video and this recipe! Frggin’ delicious.
Great recipe !
I made this with cod as well and it came out great. I have never cooked with fish oil before and it is definitely a taste I will have to get used to. Anyone have any recommendations for a great fish sauce, because I believe the one I used was pretty weird tasting.
I usually substitute Worcesteshire - made from anchovies, and easier to find here in the hinterland
Asian fish sauce is hard to come by here in the hinterland, so I usually use Worcesteshire - it's made from anchovies, and more available
I use Worcesteshire sauce instead. (This is the 3rd time I've tried posting this reply - my apologies if you see all three. I haven't seen any of them.)
@@lesnyk255 that's a great idea! Thanks! Definitely trying that next time. 😊