From the kitchen of One Perfect Bite...Though she never achieved the celebrity of Julia Child, Marcella Hazan was to Italian cooking what Julia was to French. She brought regional Italian cuisine to American kitchens and the breadth and depth of her work brought good Italian food to American tables. Marcella died in September and she will be sorely missed. If you'd like to learn more about her life and work, you can find more information here. I thought you'd enjoy the recipe I chose to honor her memory. The name is catching and the poached fish is simple to prepare and absolutely delicious. I've come across a fish substitution chart that those of you who do not have access to red snapper might find helpful. The link is here. I do hope you'll try this recipe. It really makes a wonderful entree. Here is how Fish in Crazy Water is made.
Fish in Crazy Water...from the kitchen of One Perfect Bite courtesy of Marcella Hazan
1-1/2 pounds ripe tomatoes—coarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
4 cups water
Four 6-ounce red snapper fillets, skin on
4 slices of grilled sourdough bread
1) In a deep skillet that’s large enough for fish fillets to lie flat without overlapping, combine tomatoes, olive oil, garlic, parsley, chile, a large pinch of salt and water. Cover skillet and bring water to a steady simmer over moderate heat; simmer for 45 minutes.
2) Uncover skillet and boil liquid until it has reduced by half. Add fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn fillets. Season fish with salt and simmer until just cooked through.
Put grilled bread in shallow bowls and arrange snapper fillets on top. Spoon broth all around and serve. Yield: 4 servings.
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