Fish in Crazy Water
A delightful Italian dish where fish is poached in a broth infused with garlic, tomatoes, and herbs, resulting in a flavorful and aromatic meal.
Nutrition
Calories: 350cal
Carbohydrate: 12g
Protein: 34g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
35 min Cook
55 min Total
4 Servings
Ingredients
- 4 fillets of white fish (such as sea bass or cod), about 6 oz each
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 small red chili, deseeded and finely chopped
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 2 cups water
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 small bunch fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Start by patting the fish fillets dry with some paper towels. Season both sides with a pinch of salt and pepper. This helps to enhance the flavor of the fish.
- In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Ensure the pan is large enough to hold the fish in a single layer without overlapping.
- Add the sliced garlic and chopped chili to the pan. Cook for about 1-2 minutes until they are fragrant. Be careful not to burn the garlic; it should be lightly golden.
- Stir in the halved cherry tomatoes, cooking them just until they start to soften, about 3-4 minutes. This will help release their juices and add sweetness to the broth.
- Pour in the white wine and let it simmer for about 2 minutes. This will allow the alcohol to evaporate and the flavors to meld.
- Add the water, salt, and remaining pepper. Stir and bring the mixture to a gentle simmer. The water and tomato mixture should be bubbling lightly.
- Gently place the fish fillets into the simmering liquid. Cover the pan with a lid or some foil and let the fish poach for approximately 10-12 minutes. The fish should be opaque and easily flake with a fork when it’s done. Avoid overcooking to keep the fish tender.
- Once cooked, carefully remove the fillets from the pan and transfer them to serving plates.
- Increase the heat slightly to reduce the sauce by half, about 5 minutes. This will concentrate the flavors.
- Stir in the fresh parsley right before taking the sauce off the heat. Spoon the sauce generously over the fish on each plate.
- Serve with lemon wedges on the side for squeezing over the fish just before eating. A fresh squeeze of lemon adds brightness and complements the fish beautifully.
