Cod Acqua Pazza (Cod in Crazy Water)
Ingredients:
Fillets of white fish - I had gindara/black cod in Japan and I just bought some gindara from The Fish Society!
Half a lemon
4 cloves of garlic, finely chopped
Salt + pepper
Olive oil
Parsley
Cherry tomatoes (or regular tomatoes, lockdown limitation)
New potatoes (or regular potatoes, chopped, again lockdown)
1 medium red chilli (for the "craziness"), thinly sliced or chilli flakes would do nicely too
Fish broth
Dry white wine
Optional:
Anchovy fillets (half a tin should be enough otherwise it'll be too overpowering)
Clams (I had clams at the restaurant in Japan)
Method:
Dress the fish with juice from lemon, salt and pepper
Drizzle in olive oil (so the fish doesn't stick or burn on the pan)
Heat small amount of olive oil and sautee the chopped garlic and chilli slices until fragrant
Add the chopped tomatoes and potatoes
Add some white wine and let the tomatoes and potatoes simmer for a bit
Turn the heat off and let the pan cool down a little bit
Arrange the fish fillets in the middle of the pan, with all the other ingredients surrounding it
Add the fish broth so it covers about halfway up the fish
NB: I actually added a few sprinkles of saffron to add more colour
Gently simmer for 4-5 minutes - be careful not to overcook! The length of cooking time will depend on the thickness of the fish.
At the end of 5 minutes, test with a small spoon, to see if the fish is cooked - the flesh should flake easily, don't overcook or the flesh will become tough.
Garnish with chopped parsley, or other herbs or even edible flowers - as you wish.
