Seared Fish with Seafood Broth

Step 1

Pat the 4 fish fillets dry and season both sides with 0.5 tsp salt and 0.25 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.

Step 2

Place the fillets skin-side down in the skillet and cook until golden and crisp, about 3-4 minutes. Flip and cook 2-3 minutes more until opaque and flaky. Transfer to a plate.

Step 3

Add the remaining 1 tbsp olive oil to the skillet. Add the 1 cup pearl onions and cook, stirring, until softened and lightly browned, about 5 minutes.

Step 4

Pour in the 2 cups fish stock and bring to a simmer, scraping up any browned bits. Add the 0.5 lb squid and 1 cup frozen peas; simmer until squid is just opaque and peas are bright green, about 3-4 minutes.

Step 5

Season the broth with the remaining 0.5 tsp salt and 0.25 tsp pepper. Return the fish to the skillet and spoon broth over it to warm through, about 1 minute.

Step 6

Serve the fish in shallow bowls with the broth, squid, and peas ladled over. Add chopped parsley or a squeeze of lemon if you like.