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.
- 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
- 1Heat 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).
- 2Add 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.
Drink Suggestion: Dry vermentino. Drink suggestion by Max Allen
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