Monday, October 14, 2013

Fish in Crazy Water

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.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      

One Year Ago Today: Brown Butter Chocolate Chunk Cookies

Two Years Ago Today: Pumpkin and Coconut Milk "Panna Cotta"

Three Years Ago Today: Dolmas - Stuffed Grape Leaves

Four Years Ago Today: Oatmeal Cake


Food, Fun and Life in the Charente said...

This sounds the perfect meal for us. On the menu for tomorrow. Thanks. Have a good week Diane

Rambling Tart said...

I'm so sorry to hear about the loss of Marcella. She meant so much to so many. I absolutely love the name of this dish. :-)

Sam Hoffer @ My Carolina Kitchen said...

I wanted to prepare this dish to honor Marcella, but alas, no decent fish in the mountains. We're lucky if we have tilapia and salmon, so I settled for a spaghetti frittata to remember her.

You presentation is superb Mary. The food world lost a great one who believed in simplicity and time honored traditions.

From the Kitchen said...

I believe you've found the one Marcella recipe that I haven't tried! I'll have to tick this off the list soon.


Jenn S said...

I have had a recipe for this sitting in my must try folder for a while now... better make this soon. It just looks too good to pass up!!

~~louise~~ said...

Hi Mary,

I'm a huge fan of Marcella Hazan. I have a few of her books but I must say, I have seen this "catchy" dish. It sounds delicious.

Thanks so much for sharing...

Barbara said...

The name made me smile, Mary. It looks marvelous.
Yes, Marcella was brilliant and will be sorely missed. Her easy to make dishes introduced many of us to Italian cooking.

David said...

Mary, Thanks for another great recipe... Those fish filets look great and the sauce with the bread sounds great! Take Care, Big Daddy Dave

Big Dude said...

Love the name of the dish and it looks delicious.

Chris Scheuer said...

Sounds quite delish! A sweet tribute to a culinary master!

Rosie Swaffer said...

I'm making this for supper tonight but with Sea bass :)

Related Posts with Thumbnails