Cooking anything en brodo simply means you are cooking it in a flavorful broth.  In Italy, this type of cooking is popular for seafood and also small stuffed pastas like tortellini.  The key here is simplicity–take this specific fish en brodo recipe for example.  You start by creating a simple broth to not only cook the fish in, but to also serve it in.

The broth is made from a combination of water, white wine, olive oil and salt.  Next into the pot is sliced shallots, fresh thyme and sliced tomatoes.  All of these ingredients warm up together and while they do so, their flavors come together beautifully.  Next you add in your fish (the recipe called for striped bass, but I used snapper instead) and allow the flavors of the broth to infuse the fish while it cooks.  Such a beautiful presentation as well; I like to serve this type of dish in a deep bowl with a piece of toasted garlic bread for dipping.

(To view this recipe, click on the following link: http://www.bhg.com/recipe/striped-bass-en-brodo/)

Tagged: Better Homes & Gardens, broth, en brodo, fish, fish in broth, fresh thyme, olive oil, seafood, shallots, snapper, striped bass, tomatoes, white wine