Boston Bluefish with Spinach and Soup

Savor the coastal elegance of Boston Bluefish with Spinach and Soup, a dish that beautifully marries flaky, pan-seared bluefish fillets with velvety tomato-cream soup and tender sautéed spinach. This recipe showcases the rich flavor of Boston bluefish, enhanced by a vibrant soup base featuring crushed tomatoes, a hint of red pepper flakes, and the smoothness of heavy cream. Perfectly seasoned and layered with fresh garlic and parsley for a bright, aromatic finish, this dish is as comforting as it is refined. Ready in just 45 minutes, it’s an impressive weeknight meal or a dinner-party centerpiece that brings the taste of the sea to your table. Pair it with crusty bread for an indulgent finish that your guests won’t forget.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boston bluefish fillets
• 2 teaspoons Salt
• 1 teaspoons Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 4 cloves Garlic (minced)
• 5 cups Fresh spinach
• 4 cups Chicken or vegetable stock
• 2 cups Canned crushed tomatoes
• 1 cup Heavy cream
• 0.5 teaspoons Red pepper flakes
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Pat the Boston bluefish fillets dry with paper towels. Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the fillets skin-side down and sear for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside, covering loosely with foil to keep warm.

Step 3

Using the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in half of the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Step 4

Add the fresh spinach to the skillet and cook for 3-4 minutes until wilted. Season with 1 teaspoon of salt. Remove the spinach from the skillet and set aside.

Step 5

For the soup base, heat 1 tablespoon of butter in a medium pot over medium heat. Add the remaining minced garlic and sauté for 1-2 minutes. Stir in the crushed tomatoes, chicken or vegetable stock, and red pepper flakes.

Step 6

Bring the soup mixture to a simmer and cook for 10 minutes, allowing the flavors to meld. Use an immersion blender or a countertop blender to blend the soup until smooth (optional).

Step 7

Stir in the heavy cream and adjust the seasoning with salt, if needed. Simmer the soup for another 5 minutes.

Step 8

To serve, ladle the soup into serving bowls and arrange some of the sautéed spinach on top. Place a bluefish fillet over the spinach, garnish with chopped parsley, and serve immediately.

Nutrition Facts

Serving size	(2327.5g)

Amount per serving	% Daily Value*
Calories	2120.5

Total Fat 169.7g	0%
Saturated Fat 73.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 542mg	0%
Sodium 9201.5mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 12.8g	0%
Total Sugars 22.4g
Protein 92.1g	0%

Vitamin D 800IU	0%
Calcium 371.5mg	0%
Iron 12.4mg	0%
Potassium 3287.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 17.8%

Carbs: 8.4%