Bass in Artichoke and Tomato Broth

Ingredients

1 small onion, quartered and thinly sliced

4 tablespoons extra-virgin olive oil

2 garlic cloves, chopped

1/3 cup dry white wine

1 (9-ounce) package frozen artichoke hearts, thawed and drained

1 (15-ounce) can stewed tomatoes

1/3 cup pitted brine-cured black olives such as Kalamata, chopped

2/3 cup water

1 1/4 teaspoons salt

1/2 teaspoon black pepper

4 (6- to 7-ounces) black sea bass fillets (1/2 inch thick) with skin

1 tablespoon unsalted butter, cut into bits

1 teaspoon finely grated fresh orange

Provençal-inspired, This Light, Brothy Seafood Dish Will Have You Wondering How Something So Delicious Could Be So Easy To Make.

Epicurious

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