Fish in Crazy Water
This fish dish is a perfect healthy dinner for your family!
- step-by-step directions
Fish in Crazy Water
- 3 tablespoons extra-virgin olive oil
- 1 red onion (thinly sliced)
- 1 fresno chili (thinly sliced)
- 1 pinch red chili flakes (to taste)
- 1 fennel bulb (thinly sliced, fronds reserved)
- 6 cherry tomatoes (halved)
- 1/2 cup white wine
- 1 teaspoon salt
- 4 local, wild, striped bass fillets (6 ounces each, skin on)
- 1/2 cup parsley (roughly chopped)
- 2 cups water
- kosher salt and freshly ground black pepper (to taste)
- For the Crazy Water: in a large skillet, add 2 tablespoons oil and place over medium heat until smoking. Add the onion, garlic, chili, a pinch of chili flakes, fennel, and tomatoes. Season with salt and pepper, and cook until soft and light golden brown, 8 to 10 minutes.
- Add the wine, 2 cups of water and salt, and bring to a boil. Lower the heat and simmer 10 minutes, until there is about 1/4 cup of liquid remaining.
- For the Fish: season the fish fillets with salt and pepper. Place a separate, large skillet over medium-high heat. Add 1 tablespoon of oil. When slightly smoking, add the seasoned fillets, skin-side-down. Cook the fish, without moving for 3-5 minutes. Carefully, transfer fillets to the simmering tomato broth, skin-side-up, and cook for 1 more minute.
- Serve fish in shallow bowls with plenty of crazy water. Garnish with fennel fronds and parsley. Finish with a drizzle of good olive oil.
- Helpful Tips:
- Cook the vegetables longer and add more liquid for a more brothy dish. Cook the vegetables for a shorter about of time for more texture.
- Serve the "Crazy Water" with your favorite seafood, such as swordfish or shrimp!
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