Mediterranean-Style Poached Haddock for Two

1. Season the Fish

Season the haddock fillets evenly with ¼ teaspoon of salt and the pepper. Set aside for the flavors to meld.

2. Aromatics in Oil

Heat the olive oil in a 10-inch skillet over medium heat. Add the garlic and red pepper flakes, stirring until the garlic sizzles gently without browning, about 1½ to 2 minutes.

3. Soften the Onion

Mix in the onion, bay leaf, and the remaining ¼ teaspoon of salt. Stir frequently until the onion softens slightly, which should take about 2 to 3 minutes.

4. Tomato Tenderness

Introduce the tomatoes to the skillet and continue stirring until they start to soften, around 2 to 3 minutes further.

5. Liquid and Herbs

Pour in the water and the dry white wine. Add the parsley stems and half of the chopped parsley. Bring the mixture to a boil.

6. Poach the Haddock

Submerge the haddock skin side down in the liquid, shifting the solids to the side as needed. It’s okay if the fillets slightly fold at the ends. The liquid won't completely cover the fillets. Spoon some of the cooking liquid and solids over the fish. Reduce the heat to low, cover, and simmer gently until the haddock reaches 110 degrees at the thickest part, which should take about 4 to 7 minutes.

7. Rest the Fish

Remove from the heat and let it stand, still covered, until the fish is opaque and just cooked through (reaching at least 135 degrees), about another 3 to 7 minutes.

8. Serve the Delight

Carefully place the haddock into two shallow soup bowls. Discard the bay leaf and parsley stems. Stir the remaining chopped parsley into the broth, and taste to adjust seasoning with salt and pepper if necessary. Ladle a generous portion of the broth and the softened tomato mixture over each serving of haddock.