Elevate your menu with an elegant and simple meal of poached fish in an heirloom tomato broth. Easily make a restaurant-quality dish with wildly flavorful Tuscan Heirloom Tomato Soup. (Inspired by David Tanis' NYTimes recipe for moist Fish in Tomato Basil Broth.)

• Step 1

  Pour soup into a dutch oven or large pot and bring to a simmer. Add wine, red pepper flakes, if using, and a handful of basil leaves. Simmer for about 5 minutes. 

• Step 2

  Submerge the fish in the broth and return to a slow simmer. Cover and cook for about 3 minutes. Turn fillets over and re-cover. Take off heat and let sit 4-5 minutes until the fish flakes easily. 

• Step 3

  Portion the fish into shallow bowls and ladle broth over fish. Garnish with a sprig of basil.