Acqua Pazza - Italian Poached Fish

Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook 4 minutes until softened but not golden.

Add garlic and chilli, cook for 1 minute until garlic is softened.

Add cherry tomatoes, cook for 4 minutes.

Turn stove up to high, add wine and simmer rapidly for 2 - 3 minutes until reduced by half.

Add water and salt, and the basil & parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for 20 - 25 minutes until sauce reduces by about 2/3.

Sprinkle flesh side of fish with salt, then place on sauce skin side down. Cover with lid and cook for 6 minutes or until internal temperature registers 55°C/131°F.

Remove lid, transfer fish to plate.

Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.

Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.

Garnish with extra basil and a drizzle of olive oil. Serve immediately.

Preheat oven to 180°C/350°F. Brush olive oil on bread, sprinkle with a bit of salt. Bake 10 minutes, turning halfway, or until fully crispy. Rub bread lightly on one side with cut face of garlic.

Equipment Needed

Spice Level:

Dietary