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!
rate this recipe
Cannelloni al Forno
Skordalia and Roasted Beets
Rock Shrimp and Egg Sandwich
Apple Tarte Tatin
Buttermilk Semifreddo with Candied Peaches
Cast-Iron Blueberry Cobbler
Green Chicken Enchiladas
Savory Breakfast Cauliflower Bake
Sausage Gravy and Bacon Biscuits
Italian Egg Boat