Crazy water? Let that not deter you. Thats the way Italian translates in this recipe. This is a simple, super easy fish stew that comes together really fast. I saw this first on America's Test Kitchen and immediately went about recreating it. This time I've made a few changes, and it still is one our favorites.
Diced onion, sliced garlic, chopped Campari tomatoes, white wine, parsley, seasonings and fish poach in an aromatic water-based broth. The tomatoes add both color and flavor. I use Campari tomatoes as they have a concentrated taste. Use cherry or grape tomatoes if you can't find these beauties. I found mine at Costco.
The simple flavors astound. Paired with hot rice, this fish stew shines bright.
FISH IN CRAZY WATER
Inspired by ATK
Serves 2
4-5 Catfish Filets or any firm white fleshed fish - Cod, Tilapia, Flounder
1/2 teaspoon Kosher Salt
Several grinds Black Pepper
2 tablespoon Olive Oil
1 white Onion, diced finely
3-4 Garlic cloves, sliced thinly
1/2 teaspoon Urfa Biber chile powder or any coarse Chili Powder
1 cup Campari Tomatoes or Cherry or Grape Tomatoes, halved
5-6 Parsley stems and leaves
1/4 cup White Wine
1 cup Water
1 teaspoon Lemon Olive Oil (optional)
hot cooked Rice
Cut fish into thin filets. Wash well and pat dry. Season with salt and pepper.
Heat oil in a saucepan.
Add garlic slices and let it color slightly.
Add chopped onions and chili powder. Saute for 3-4 minutes.
Drop tomatoes into saucepan and saute for 2-3 minutes till tomatoes soften a little bit.
Pour in white wine and cook for 30 seconds.
Add water and parsley stems.
Nestle the fish in the sauce.
Add parsley leaves.
Bring it to a simmer. Cover and cook for 10 minutes.
Uncover and drizzle lemon oil over fish.
Serve with hot cooked rice.
