Best Fish In Crazy Water Recipes

FISH IN CRAZY WATER

Steps:

• Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all 1/2-centimeter-thick (1/4-inch-thick). Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives. Toss regularly for 2 minutes while you lightly score the fish on both sides (this will help flavour and heat to penetrate as it cooks).
• Lay the fish on top of the veg, stuff half the herbs into the cavities, then pour over the wine and let it reduce by half. Add about 300 milliliters (10 ounces) of water, to come 1 centimeter (1/3 inch) up the side of the pan. Cover and leave to thunder away on a high heat for 8 minutes (boiling underneath, steaming on top means fragrant veggies). Pick the remaining herb leaves, finely grate the lemon zest over them, then chop and mix together.
• Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head--if the flesh flakes easily away from the bone, it's done. Remove to a plate, spoon over the veg and juices, drizzle with extra-virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. Great served with bread to mop up that irresistible sauce, or with new potatoes, couscous or rice.

TILAPIA IN "CRAZY WATER"

Steps:

• In a medium pot or pan, fry the lemon slices and capers in the olive oil for 5 minutes on medium heat.
• Remove the lemons and capers and set aside.
• Using the same pan, cook the garlic, chili powder and 1/4 cup of the water.
• Let simmer until water is gone.
• Add the remaining 1/2 cup water, tomatoes, wine, thyme, and salt and bring to boil.
• Throw fish into"crazy water", reduce heat and let simmer with lid on, about 8 minutes.
• Remove fish to shallow serving bowls.
• Boil"crazy water" on high for a few minutes to reduce.
• Garnish the fish with lemon slices and capers.
• Drizzle the crazy water over the fish and serve immediately.

FISH IN CRAZY WATER

Steps:

• Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper.
• In a heavy skillet just large enough to fit fish heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until it just begins to turn golden. Add fish, tomatoes, water, wine, and 1/4 cup parsley and bring to a boil over high heat. Spoon cooking liquid over fish and cook fish, covered, at a bare simmer until just cooked through, 15 to 20 minutes.
• Transfer fish and tomatoes to a large serving platter and cover with foil. Boil cooking liquid over high heat until reduced to 1 cup, about 10 minutes. Stir in remaining parsley and salt and pepper to taste. Fillet fish and spoon sauce and tomatoes over it.