ACQUA PAZZA RECIPES

Steps:

• Heat a braiser or straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel and pepper flakes to the pan. Season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, for about 5 minutes, or until the vegetables are soft and fragrant. Deglaze with the wine. Stir, scraping up any bits from the bottom of the pan, and simmer until reduced by half, about 2 minutes. Add the tomatoes, water and capers. Bring to a simmer, then reduce the heat to medium low to maintain a gentle simmer and cook 10 minutes.
• Season the fish with the remaining 1/2 teaspoon salt. Slide the fish into the broth and cover with a tight-fitting lid. Cook for 12 to 15 minutes, or until the fish is firm and opaque all the way through. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with olive oil and serve with plenty of crusty bread to soak up the broth.

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.