Fish in Crazy Water

By Food & Wine

Who could ever resist trying a recipe with such a great name (which is a translation of the Italian, pesce all'acqua pazza). What is truly crazy is how simple it is to make an intensely flavored, water-based poaching liquid for fish fillets. Cookbook author Marcella Hazan was introduced to the dish by a friend from Amalfi and her first reaction was, "Who wants to eat fish in water?" As it turns out, water is the magic liquid that reveals and melds all the flavors. Healthy Fish Recipes

© Con Poulos Fish in Crazy Water
1 1/2 pounds ripe tomatoes-coarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
4 cups water
Four 6-ounce halibut fillets, skin on
4 slices of grilled sourdough bread

1. 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.
2. Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for about 2 minutes depending upon the thickness of the fillets. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
3. Put the grilled bread in shallow bowls and arrange the halibut fillets on top. Spoon the broth all around and serve.

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