Bass in Artichoke and Tomato Broth

Ingredients

• 1 teaspoon fresh orange zest
• 1 tablespoon unsalted butter
• 1 small onion
• 4 tablespoons extra-virgin olive oil
• 2 garlic cloves
• ¹/₃ cup dry white wine
• 1 9-oz package frozen artichoke hearts
• + 6 more ingredients
• • 1 15-oz can stewed tomatoes
  • ¹/₃ cup pitted brine-cured black olives such as Kalamata
  • ½ teaspoon freshly ground black pepper
  • 1 ¼ teaspoons salt
  • 4 6- to 7-oz black sea bass fillets (1/2 inch thick) with skin
  • ²/₃ cup water

Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon sal...

View full recipe at Epicurious