Adeline's Cod Acqua Pazza (Cod in Crazy Water)

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.

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