A traditional seafood Italian dish that does not often appear in restaurant menus, Fish in Crazy Water is a fairly mild spicy flavored dish that poaches fish in stewed juicy ripe tomatoes, garlic, olive oil, peppers and of course water -- hence the dish's name. As is common in Italian cuisine, few ingredients are needed. However picking the best ingredients will make all the difference in this recipe. The poached fish will rely heavily on the flavors of the sauce and using fresh bright red soft Roma tomatoes is so important to making sure this dish is successful. Everything else is easy.
Prep Time: 5 minutes
Cooking Time: 80 minutes
Active Cooking Time: 30 minutes
Special Tools: Large deep skillet with cover. Should be large enough to allow all 4 fish fillets lie separately on the pan.
1.5 lbs. Roma Tomatoes coarsely chopped
1/4 Cup Olive Oil
3 Garlic Cloves thinly sliced
2 Tablespoons Parsley minced
1 Serrano Pepper chopped
4 Cups Water
4 Alaskan Cod fillets (about 6 oz each)
Crusted Bread such as sourdough, french bread or olive bread to serve.
Step 1: In a large deep skillet with a lid, combine the tomatoes, olive oil, garlic, parsley, Serrano pepper, salt and water and bring to a boil. Lower the heat, cover the skillet and let simmer for 45 minutes. Remove the cover, bring to a boil once more to reduce the sauce by half (about 8-10 minutes).
Step 2: Reduce the heat to the sauce to a brisk simmer. Place the Cod fillets on the surface of the sauce with each fillet separately sitting in its own space (do not stack the fillets). Cover the skillet once more and let the fillets cook poach for 8-10 minutes or until fully cooked (the fillets should begin to flake when fully cooked).
To serve, use a large spatula to transfer the fillets to a shallow bowl. Spoon the sauce over the fish and serve with crusted bread on the side.