Fish in Crazy Water

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.

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