Acqua Pazza – Italian Poached Fish
Ingredients
Main
- 2 x 180g/6oz snapper fillets, or other white fish, , skin on, bones and scales removed (Note 1)
- 1/4 tsp salt
Sauce
- 2 tbsp extra virgin olive oil
- 1/4 red onion , sliced 1cm / 1/3″ thick
- 1/2 fennel (medium) , sliced sliced 1cm / 1/3" thick
- 1/2 large red chilli (cayenne pepper) , seeds removed and finely chopped (Note 2)
- 2 garlic cloves , finely minced
- 15 red cherry tomatoes , halved
- 10 yellow cherry tomatoes , halved (or more red)
- 3/4 cup chardonnay (not too woody) , or other dry white wine (Note 3)
- 2 cups water
- 1/4 tsp salt
- 1 tbsp basil , finely sliced (keep stems), plus more for garnish
- 1 tbsp parsley , finely chopped (keep stems)
Garlic Crostini
- 1 crusty baguette , cut 4 to 6 slices on a diagonal, 1cm / 1/3" thick
- 1/4 tsp salt
- 1 – 2 tbsp extra virgin olive oil
- 1 garlic clove , halved (for rubbing)
Instructions
- 1
Main - Sauté fennel and onion: Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook 4 minutes until softened but not golden.
- 2
Main - Garlic and chilli: Add garlic and chilli, cook for 1 minute until garlic is softened.
- 3
Main - Tomatoes: Add cherry tomatoes, cook for 4 minutes.
- 4
Main - Reduce wine: Turn stove up to high, add wine and simmer rapidly for 2 – 3 minutes until reduced by half.
- 5
Main - Simmer sauce: Add water and salt, and the basil & parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for 20 – 25 minutes until sauce reduces by about 2/3 (it will thicken from tomatoes breaking down).
- 6
Main - Cook fish: Sprinkle flesh side of fish with salt, then place on sauce skin side down (it will mostly sit above sauce). Cover with lid (or foil or tray) and cook for 6 minutes or until internal temperature registers 55°C/131°F (for medium, no rare/raw left with optimum juiciness).
- 7
Main - Remove fish: Remove lid, transfer fish to plate.
- 8
Main - Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.
- 9
To serve - Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around. Garnish with extra basil and a drizzle of olive oil. Serve immediately.
- 10
Garlic crostini - Preheat oven to 180°C/350°F (all types).
- 11
Garlic crostini - Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.
- 12
Garlic crostini - Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.
