Try this gorgeous recipe by Massimo Mele. Snapper all’acqua pazza, which translated from Italian means Fish Poached in “Crazy Water”! Ingredients
6 plate sized fillets of Pink Snapper
3-4 cloves of garlic finely sliced
400g tinned cherry tomatoes drained
Extra virgin Olive Oil
A few sprigs of parsley, finely chopped
Small handful fresh basil
1-2 dried chili peppers or red pepper flakes
A handful of black olives
A few anchovy fillets
50ml white wine
Fish stock 200ml
1 Start by sautéing a garlic clove in olive oil, along with the chili pepper and anchovies. Cook for a few minutes on a medium heat then add drained cherry tomatoes.
2 Place filets of fish into the tomato mix and then add fish stock, enough to come about halfway up the fish. Season with salt and pepper and sprinkle with some chopped parsley. Cover partially and allow the fish to simmer gently until it is cooked through, about 5-10 minutes, depending on the type and thickness of the fish.
3 Finally once fish has cooked turn heat off and set aside for a minute. Then add basil, olives, capers and some more olive oil.
The Carousel thanks Massimo Mele & Mutti for this recipe!