Whole Snapper in Crazy Water
This is another dish we do in the wood-fired oven. It’s a quick, simple, tasty recipe and it feeds masses. Crazy water is a classic Italian cooking technique with all the ingredients plus the fish cooked in a broth. I love this dish because you get the golden roastedness of the fish but also the steaming effect from the broth as well. Crazy good.
Serves: 4-6
Ingredients 12
2 tbsp olive oil
1⁄2 onion, finely diced
1 fennel bulb, half finely chopped, half sliced on a mandoline, fronds picked
5 garlic cloves, chopped
1⁄2 long red chilli, chopped
500 ml dry white wine
2 baby snappers, whole, ~500g each, scaled, cleaned
200 g cherry tomato, cut in half
90 g kalamata olives
1 tbsp salted capers
fennel pollen, optional, to serve
extra-virgin olive oil, to serve
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Method 5
Preheat the oven to 200°C.
Heat the in a very large frying pan over medium heat. Sweat the and chopped for 2 minutes to soften. Add the and and cook for 1 minute before adding the and 500 ml of water.
Reduce the heat to low and simmer for 5–10 minutes until the liquid has reduced by half. Season with salt and pepper and set aside to cool.
Place the side-by-side in a large baking dish. Add the liquid and top with the , shaved , and . Season lightly and bake for 15–20 minutes until cooked (check by inserting a knife into the thickest part of the fish, the flesh should be white and firm).
To serve, garnish the fish with the fennel fronds and pollen (if using) and drizzle with a good glug of extra-virgin olive oil.
Alimentari's tips
Fennel pollen is made from dried fennel flowers. It is available from good food stores.
