Elaine Cooks

Fish in Crazy Water

This is a classic Sicilian recipe that is simple to make. The origins of this dish is said to be derived from italian fishermen, who, at the end of a long day’s work on the sea, would cook the “catch of the day” in seawater together with tomatoes and extra virgin olive oil. Eventually, families picked up on this tasty recipe, substituting seawater with water mixed with white wine, and adding, with the tomatoes, any herbs they may have had available in their gardens.

I love this dish, not only because of its simple preparation, but also its adaptability for the inclusion of any additional ingredients of your choice. For instance, this recipe calls for capers and olives, and note I did not include anchovies, which could potentially overpower the flavor of the dish. This recipe also calls for white wine, but it may be omitted without compromising the dish’s flavor.

Mangia!

Ingredients (serves 4)

Total cooking time: approximately 35 minutes

• 12 ounces branzino, or other firm white fish, cut into serving portions
• salt and ground pepper, to be used in small quantities during different stages of this recipe
• 1 TB extra virgin olive oil
• 3 cloves of garlic, thinly sliced
• 1/8 TB crushed red pepper flakes
• 1/2 medium onion, chopped
• 1 bay leaf
• 1/2 c. grape or cherry tomatoes, sliced in half
• 2 TB capers (I like the small capers for this recipe)
• 1/2 c. Kalamata or Castelvetrano olives
• 2 TB parsley, chopped (in some recipes I’ve seen, the stems are added to the broth early on as an additional aromatic and removed before the fish is added)
• 2 TB dry white wine, if desired

Instructions

Season the fish fillets with 1/4 tsp. salt and 1/8 tsp. black pepper. Set aside.

Over medium heat in a large saute pan, add the olive oil to warm. Add the garlic and crushed red pepper. Give a quick stir. Add the chopped onion, another 1/4 tsp. salt, the bay leaf, the capers and the olives. Stir and allow to simmer for 2-3 minutes. Add the tomatoes, and simmer for 2-3 more minutes. Reduce heat a bit if garlic and onions appear to overbrown.

Time to add the water, the parsley stems, if using, and 1 TB parsley. Bring to a boil. Once boiling, reduce heat to low. Remove the parsley stems. Add the fish, nestling the fillets into the seasoned water mixture and spooning some of the liquid over the fillets. Cover with a lid and allow to simmer for 7 minutes. Check the fish and check for doneness. If using a thermometer, the fish should be about 20 degrees lower than what your thermometer registers for doneness for fish (which ultimately should be roughly 135 degrees). At this point, return the lid to the pan and remove from heat, allowing the dish to finish off the heat for 7 additional minutes.

Sprinkle the remaining parsley over the fish and serve immediately by spooning broth into shallow bowls topping with fish. If desired, serve with crusty bread which is good for dipping into the broth.

Buon Appetito!