Creamy Tomato-Broth Poached Dab with Veggies and Pasta

Ingredients

• 10–12 oz dab fillets (about 2 portions)
• 2 tbsp olive oil
• 1 small onion, finely diced (or 1 leek, thinly sliced)
• 2–3 cloves garlic, minced
• 12 oz tomato sauce
• 12 oz vegetable broth
• 2 cups water
• 1–2 tsp bouillon base/powder (to taste, enough to make the added water brothy)
• 1 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 1 tsp dried oregano (optional)
• 1/2 tsp smoked paprika or a pinch of chili flakes (optional)
• 1 tsp lemon juice or vinegar, to finish (optional but excellent)
• 6 oz small pasta (orzo, ditalini, small shells)
• 1 small zucchini, diced (or 1 cup frozen peas)
• 1 small bell pepper, thinly sliced (optional)
• 2 large handfuls spinach (or 2 cups chopped kale)
• 1/2 cup sour cream, plus more for serving (optional)

Instructions

1. Bring a small pot of well-salted water to a boil. Cook the pasta to just shy of al dente (it should still have a tiny bite).
2. Drain, toss with a tiny drizzle of olive oil to prevent sticking, and set aside.
3. In a wide pot or Dutch oven, heat the olive oil over medium heat until it shimmers.
4. Add the onion and a pinch of salt. Cook, stirring, until softened and sweet-smelling, 4–6 minutes.
5. Add the garlic (and smoked paprika/chili flakes if using) and cook 30 seconds, just until fragrant.
6. Stir in the tomato sauce, vegetable broth, water, and bouillon. Add oregano if using. Bring to a gentle simmer—you want small bubbles and a rich tomato aroma, not a hard boil.
7. Add bell pepper (if using) and zucchini. Simmer until just tender, 3–5 minutes.
8. Hold spinach/kale for later so it stays bright.
9. Lower the heat so the broth is at a bare simmer (only occasional bubbles). Season with the remaining salt and a few grinds of pepper.
10. Nestle the dab fillets into the broth. Poach gently until the fish turns opaque and flakes when nudged, 3–6 minutes depending on thickness. (If the broth starts boiling, turn it down—boiling makes delicate fish shred.)
11. Add the spinach and stir just until wilted (or simmer kale 2–3 minutes until tender).
12. Turn off the heat. Ladle 2–3 tbsp of hot broth into the sour cream and stir to loosen (this prevents curdling).
13. Swirl the tempered sour cream back into the pot. The broth should look silky and lightly creamy.
14. Taste and adjust salt/pepper. If it tastes flat, add lemon juice or vinegar a few drops at a time until it pops.
15. Divide pasta among bowls.
16. Ladle the creamy tomato broth and vegetables over the pasta and top with dab. Add an extra dollop of sour cream if you like.

Notes

Veg swaps: peas (stir in at the end), green beans (add with zucchini), mushrooms (sauté after onion), or kale (needs a few extra minutes). If you only want one pot: cook pasta directly in the broth until barely al dente, but expect thicker leftovers; loosen with water/broth. Storage: Refrigerate 2–3 days. Keep pasta separate if possible. Reheat gently; avoid boiling once the sour cream is in. Fish swap: any thin white fish works (sole, flounder, tilapia). Adjust poach time—pull when opaque and just flaking. Dairy swap: Greek yogurt works like sour cream; temper it the same way and keep heat off when adding.