Acqua Pazza with Garlic Crostini

White fish gently cooks in tomato, fennel and white-wine broth.

Cooking time ≈ 45 min

Estimated nutrition · Per serving
≈ 820 kcal · Protein 44 g · Carbs 83 g · Fat 28 g

Ingredients

• For the fish & sauce
• 2 white fish fillets, skin on, bones and scales removed
• ¼ tsp salt
• 2 tbsp extra virgin olive oil
• ¼ red onion, sliced
• ½ fennel bulb, sliced about 1 cm thick
• ½ large red chilli, deseeded and finely chopped
• 2 garlic cloves, finely minced
• 25-25 cherry tomatoes, halved
• ¾ cup Chardonnay or another dry white wine
• 2 cups water
• ¼ tsp salt
• 1 tbsp fresh basil, finely sliced
• 1 tbsp fresh parsley, finely sliced
• For the garlic crostini
• 1 crusty baguette, sliced
• 1–2 tbsp olive oil
• ¼ tsp salt
• 1 garlic clove, halved

Method

1. Oil and salt baguette slices. Bake at 180°C / 350°F for about 10 minutes, turning halfway, or toast in a pan. Rub warm bread with cut garlic.
2. Soften fennel and onion in a skillet for 4–5 minutes. Add garlic and chilli for 1 minute, then tomatoes for 5 minutes.
3. Reduce the wine by half over high heat for 2–3 minutes. Add water and salt; simmer uncovered for 20–25 minutes until roughly two-thirds of the liquid has evaporated.
4. Salt the fish and set it in the sauce. Cover and cook about 7 minutes. Lift out the fish and stir herbs into the broth.
5. Serve the fish and sauce over crostini in shallow bowls.