Make This: Brothy One-Pot Fish & Veg

An easy, elegant, and delicious technique for fish in the summer

In Charleston, we are the fortunate beneficiaries of fishermen like Mark Marhefka. For many years, Mark and his wife have operated a small but mighty concern called Abundant Seafood, sharing the fruits of his catches in the deep expanse of the Atlantic Ocean with landlubbers like me.

Mark and Amy Marie (his boat) head to sea with an empty fish hold and return with it full. We sit on our asses and get an email announcing his arrival with a fish pick-up at the docks. These market days, tucked off of Charleston Harbor in Shem Creek, are my favorite as a food lover in the Lowcountry.

On a recent pick-up, I left toting two bags - Snapper and Grouper - the fruits of Mark’s immense and impressive labor. This was ne plus ultra fish. The only way to find a better, fresher fish would be to get out there and catch it, and that, my friends, I cannot do. My role in this circle, as much as I have one, is to cook this exquisite catch in a way that celebrates its purity.

Today I’ll share the simple technique I used to cook the Snapper in liquid - somewhere between a poach and a steam. This is a one-pot meal, so cleanup is easy. It uses broth over stock, so you’re starting with a concentrated, flavorful liquid. The veg cooks at the same time as the fish, so it all comes together at the same time. It offers ease and deliciousness - my ideal meal. I hope you agree.

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Next week, I’ll share another simple fish technique, showcasing the grouper and a versatile sungold tomato sauce. When my wife took her first bite, she said, “This might be the best thing you’ve ever made.”

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