Acqua Pazza (Fish Poached in Tomato and White Wine Broth)

• 2 cloves Garlic
• 2 tbsp Olive oil
• 300 g Tomato, ripe
• 200 ml White wine, dry
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• ½ tsp Chili flakes
• 350 g White fish fillet, skinless
• 10 g Fresh parsley

1. Thinly slice the garlic. Roughly chop the tomatoes and finely chop the parsley.
2. Warm the olive oil in a large frying pan over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the tomatoes, salt, pepper and chilli flakes, and cook for 3 to 4 minutes until the tomatoes start to soften and release their juices.
3. Pour in the white wine and bring to a lively simmer for 2 minutes to cook off the harsh alcohol. Reduce to a gentle simmer so the broth is bubbling quietly.
4. Nestle the fish into the pan in a single layer. Cover and poach gently for 5 to 8 minutes, depending on thickness, until the fish is just opaque and flakes easily.
5. Scatter over the parsley and spoon the broth over the fish. Taste the broth and adjust with a pinch more salt or pepper if needed, then serve straight away with plenty of the broth.

Made this recipe? Rate it — a comment is optional.