Acqua Pazza Fish In Crazy Water Food

SEA BREAM IN CRAZY WATER (ORATA ALL'ACQUA PAZZA)

Steps:

• Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
• Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
• Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

RED SNAPPER IN CRAZY WATER: ACQUA PAZZA

Steps:

• Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.
• Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!

RED SNAPPER IN CRAZY WATER (ACQUA PAZZA)

Steps:

• Season the fish pieces with salt, pepper, and Old Bay. Heat a large, deep skillet over medium-high heat. Add the EVOO, hot red pepper flakes, garlic, and anchovies. Melt the anchovies into the oil. Add the snapper, skin side down, and crisp the skin. Turn and brown the fish for 3 to 4 minutes. Add the wine and deglaze the pan (lift up drippings), then add the sun-dried tomatoes, capers, and scallions and stir in the chicken stock. Stir the stoup gently so you do not break up the fish. Bring the broth to a simmer and cook for another 3 to 5 minutes to combine flavors.
• Serve the fish in shallow bowls with plenty of crazy broth. Garnish with parsley.