Acqua pazza

Name: Acqua pazza
Total time: 900 s
Yield: 2 to 4 servings
Cuisine: American
Ingredients: 280 g grape tomatoes, halved; 2 cloves garlic, thinly sliced; 1 fennel bulb, thinly sliced (plus a few tender fennel fronds); 1 tbsp capers, drained; 1/2 tsp red pepper flakes; 450 g sole fillets, deboned and skin removed; 1/2 cup dry white wine (I used pinot gris); Small handful fresh basil, thinly sliced

Robert Gonzal @robert

Vancouver BC

Fish poached in "crazy water" is one of the most delicious things you'll ever eat. That's all that really needs to be said.

Robert Gonzal @robert

Vancouver BC

Fish poached in "crazy water" is one of the most delicious things you'll ever eat. That's all that really needs to be said.

Saved

Ingredients

15 minutes

2 to 4 servings

280 ggrape tomatoes, halved
2 clovesgarlic, thinly sliced
1fennel bulb, thinly sliced (plus a few tender fennel fronds)
1 tbspcapers, drained
1/2 tspred pepper flakes
450 gsole fillets, deboned and skin removed
1/2 cupdry white wine (I used pinot gris)
Small handful fresh basil, thinly sliced

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Steps

15 minutes

1

Add a good glug (about 1/2 cup) of extra virgin olive oil to a medium pan on medium high heat. Once hot, add the tomatoes, cut-side down. Let them fry for 1 minute.
2

Add the garlic, fennel, capers, and pepper flakes to the pan. Season with a pinch of salt, and continue frying 1 minute.
3

Lay the fish gently into the pan. Season the fillets with salt and pepper. Pour in the wine and 1/2 cup water, then cover and turn the heat down to medium-low. Let simmer for 10 minutes or until the fish flakes easily.
4

Remove the cover and sprinkle in the fennel fronds and basil. Drizzle a little more olive oil on top. Serve with plenty of crusty bread for mopping up the sauce.