Fish in Crazy Water Print Email

(Pesce alla Acqua Pazza)

1 1/2 pounds fresh ripe tomatoes
4 cups water
3 large garlic cloves, peeled and sliced very thin
2 TBS very finely chopped parsley
Chopped red chili pepper, 1/8 tsp. of to taste
1/4 cup extra virgin olive oil
Sea Salt to taste
A 1 1/2- to 2-pound red snapper, filleted with itÕs skin left on
Optional: 4 Slices of day old or grilled sourdough bread

Peel the tomatoes raw using a swiveling blade vegetable peeler, and chop them roughly with all their juice and seeds. The yield should be about 2 cups.

Choose a saute pan in which the fish fillets can subsequently fit flat without overlapping. Put in the water, garlic, chopped tomatoes, parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to medium, for 45 minutes.

Uncover the pan, turn up the heat, and boil the liquid until it has been reduced to half it's original volume.

Add the fish, skin facing up. Cook for 2 minutes, then gently turn it over, using two spatulas. Add a little more salt and cook for another 12 minutes of so.

Serve promptly over the optional bread slices. - Marcella Hazan

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