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Snapper all’acqua pazza


This is a version of the simple fishermen's classic where fish or seafood is poached in "crazy water", so-called because the colour of the poaching liquid reminded them of peasants' homemade wine.

You'll need

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 6 garlic cloves, thinly sliced 1 tsp dried chilli flakes 18 cherry tomatoes on the vine (about 3 trusses) 350 ml dry white wine 2 small snapper (about 400gm each) 300 gm clams, scrubbed 1 cup (loosely packed) flat-leaf parsley, coarsely torn To serve: crusty bread

Method

  • 01
  • Heat oil in a large frying pan over medium-high heat. Add garlic and fry until starting to soften (1-2 minutes). Add chilli, stir to combine, then add tomatoes, wine and 150ml water. Bring to the simmer, add fish and season to taste. Cover and simmer until just cooked through (15-20 minutes).
  • 02
  • Add clams, stir to combine, cover and cook until clams open (2-3 minutes). Season to taste, drizzle with extra olive oil, scatter with parsley and serve hot with bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry vermentino.

Featured in

Mar 2015

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