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This recipe works with various fish: Try delicate flatfish like sole, flounder, and dab; flaky whitefish like cod, sablefish, and Pacific rockfish; or even fish high in omega-3 fats like salmon. Feel free to play with the aromatics in the steaming liquid, but avoid using sulfurous vegetables like cabbage or broccoli; their strong flavors can overpower the broth. And don’t use carrots or potatoes—they don’t add any aromatic flavor and are best saved for another purpose.
How to Make It
Step 1
Sprinkle fillets with 1/2 teaspoon salt. Combine wine, orange zest and juice, and garlic in a 10-inch pot. Place celery in a single layer in the pot, making a “raft” for the fish. Bring to a boil over medium-high. Place fillets on celery raft; reduce heat to medium to maintain a simmer. Cover; steam fillets until cooked through, about 7 minutes. Transfer fish to a plate.
Step 2
Combine steaming liquid, 2 cooked garlic cloves (discard remaining garlic), watercress, cooked celery, and olive oil in a blender, and puree until smooth. Add sugar, coriander, and remaining 1/2 teaspoon salt. Divide sauce among 4 shallow bowls. Top with fish, orange sections, and watercress.
