Fish In Crazy Water Recipes

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FISH IN CRAZY WATER



Fish in Crazy Water image

Categories     Fish     Tomato     Poach     Sauté     Quick & Easy     Dinner     Summer     Parsley     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 large garlic cloves
6 ounces cherry tomatoes
1/2 cup packed fresh flat-leafed parsley leaves
a 2- to 2 1/2-pound whole red snapper or black bass, cleaned, with head removed and tail intact
6 tablespoons olive oil
2 cups water
1 cup dry white wine

Steps:

  • Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper.
  • In a heavy skillet just large enough to fit fish heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until it just begins to turn golden. Add fish, tomatoes, water, wine, and 1/4 cup parsley and bring to a boil over high heat. Spoon cooking liquid over fish and cook fish, covered, at a bare simmer until just cooked through, 15 to 20 minutes.
  • Transfer fish and tomatoes to a large serving platter and cover with foil. Boil cooking liquid over high heat until reduced to 1 cup, about 10 minutes. Stir in remaining parsley and salt and pepper to taste. Fillet fish and spoon sauce and tomatoes over it.

FISH IN CRAZY WATER



Fish in Crazy Water image

I'm excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it's harder to overcook the fish and you should also find it's better value. Everything really gives to everything on the flavour front in this dish--it's a beautiful thing!

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 spring onions
1/2 a bulb of fennel
1 carrot
200 grams (7 ounces) ripe mixed-colour cherry tomatoes, on the vine
3 cloves of garlic
1/2 a fresh red chilli
8 to 10 mixed olives (pit in)
Olive oil
Two 350-gram (12-ounce) whole round fish, such as royal bream, trout, sea bass, red mullet, scaled, gutted, gills removed, from sustainable sources
1 bunch of mixed fresh soft herbs, such as flat-leaf parsley, mint, fennel tops (30 grams [1 ounce])
150 milliliter (heaping 1/2 cup) Greco di Tufo white wine
1 lemon
Extra-virgin olive oil

Steps:

  • Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all 1/2-centimeter-thick (1/4-inch-thick). Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives. Toss regularly for 2 minutes while you lightly score the fish on both sides (this will help flavour and heat to penetrate as it cooks).
  • Lay the fish on top of the veg, stuff half the herbs into the cavities, then pour over the wine and let it reduce by half. Add about 300 milliliters (10 ounces) of water, to come 1 centimeter (1/3 inch) up the side of the pan. Cover and leave to thunder away on a high heat for 8 minutes (boiling underneath, steaming on top means fragrant veggies). Pick the remaining herb leaves, finely grate the lemon zest over them, then chop and mix together.
  • Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head--if the flesh flakes easily away from the bone, it's done. Remove to a plate, spoon over the veg and juices, drizzle with extra-virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. Great served with bread to mop up that irresistible sauce, or with new potatoes, couscous or rice.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)



Pesce all'Acqua Pazza (Fish in Crazy Water) image

This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).

Provided by Ali Slagle

Categories     dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

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.

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FISH IN CRAZY WATER RECIPE: PESCE ALL'ACQUA PAZZA
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  • Heat olive oil and garlic in a large skillet over medium heat for a minute or so, until the garlic starts to sizzle a bit. Add the carrots, celery and onions. Sauté, stirring, for 2 minutes or so, until the vegetables start to soften (regulate the heat so they don’t brown)
  • Add the cherry tomatoes and cook, stirring, for a minute or so, to heat the tomatoes. Add the fish, tucking it down into the vegetables. Add 1/4 teaspoon salt and 1 1/2 cups water. Bring the liquid to a simmer. Cover and cook over medium low heat (gentle simmer) for 10 minutes or until the fish is just cooked through and the vegetables are softened. Stir in half the parsley.
  • Divide fish, veggies and broth among 4 shallow bowls. Season with black pepper, to taste. Serve right away, while hot, with additional chopped parsley sprinkled on top.


FISH IN CRAZY WATER RECIPE - MARCELLA HAZAN - FOOD
Jun 29, 2022 Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently …
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  • In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, parsley, chile, a large pinch of salt and the water. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
  • Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
  • Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve.


ACQUA PAZZA - ITALIAN POACHED FISH - RECIPETIN EATS

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5/5 (55)
Category Mains
Cuisine Italian
Published Feb 1, 2021


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