Source: Recipe courtesy of the American Institute for Cancer Research.

Firm white fish in a savory broth, flavored with garlic and ginger.

Servings

2.0
2 each  medium carrots 2.0
2 each  medium celery stalks 1.0
1 each  large onion 3.0
3 each  medium garlic cloves 1.0
1 each  medium garlic cloves 0.5
0 1/2 tsp  salt 1.25
1 1/4 lb  halibut fillets 2.0
2 tsp  extra virgin olive oil 1.0
1 tsp  fresh ginger root 1.0
1 pinch  hot red pepper flakes 2.0
2 tbsp  fresh lemon juice 2.0
2 tbsp  tomato paste 2.0
2 each  medium tomatoes 1.0
1 pinch  salt and pepper 8.0
8 each  fresh basil leaves 4.0
4 each  toasted bread

1. Place the carrots, celery, onion and whole garlic cloves in a deep saucepan. Add 4 cups cold water and salt. Bring to a boil over high heat, reduce heat, and simmer 10 minutes.
2. Add the fish. Simmer gently 12 minutes. Remove the fish with a slotted spoon. Remove the skin and bones from the fish and add to the pot. Set the fish aside.
3. Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
4. Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds.
5. Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season to taste with salt and pepper.
6. Serve immediately, garnished with the basil, if using, along with the bread, if desired.