Branzino all’Acqua Pazza (Sea Bass in Tomato and Wine Broth)

• 300 g Tomato, ripe
• 3 cloves Garlic
• 3 tbsp Extra virgin olive oil
• ½ tsp Chili flakes
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 200 ml White wine, dry
• 150 ml Water
• 2 pieces Sea bass, skin on
• 10 g Fresh parsley
• 200 g Crusty white bread

1. Roughly chop the tomatoes and thinly slice the garlic. Pat the sea bass dry, then season it all over with a pinch of the salt and a little of the pepper.
2. Set a large frying pan over medium heat and add 2 tbsp of the olive oil. Add the garlic and chilli flakes and cook for 30 to 60 seconds, just until fragrant, without letting the garlic colour.
3. Add the tomatoes, remaining salt and remaining pepper, then cook for 3 to 4 minutes until the tomatoes start to soften and release their juices. Pour in the white wine and water and bring to a lively simmer.
4. Lower the heat so the broth barely simmers, then nestle in the sea bass. Cover and gently poach for 8 to 12 minutes, until the fish is opaque and flakes easily at the thickest part.
5. Meanwhile, toast the crusty white bread until crisp and warm. Finely chop the parsley.
6. Lift the fish out briefly, then simmer the broth uncovered for 1 to 2 minutes if you want it slightly more concentrated. Return the fish to the pan, spoon over the broth, then drizzle with the remaining 1 tbsp olive oil and scatter over the parsley.

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