Poached Amberjack in Crazy Water — Ricciola all'Acqua Pazza Campana
A Campanian preparation of amberjack fillet poached in 'crazy water' of cherry tomatoes, garlic, parsley, white wine, and chilli, the broth concentrated by the fish itself into a light, briny, intensely flavoured pan sauce.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat amberjack fillets dry, season with 1 tsp salt and 0.5 tsp pepper. Slice 8 garlic cloves, halve 400g cherry tomatoes, finely chop 6 tbsp parsley. Slice and lightly toast 120g crusty bread. Warm 300ml stock.
Bloom
Heat 1/2 cup olive oil in a wide pan over medium heat 1 minute. Add sliced garlic and 1 tsp chilli flakes, cook 60 seconds until garlic turns pale gold and chilli releases its aroma.
Build
Add halved cherry tomatoes and 1/2 tsp salt, cook 5-6 minutes over medium heat, pressing some tomatoes with a wooden spoon until they burst and release juices. The oil should be fragrant and lightly colored.
Reduce
Pour in 1 cup white wine, simmer 2-3 minutes scraping the pan, until liquid reduces by a third. The broth should concentrate and deepen in flavor.
Simmer
Pour in warm stock, bring to a gentle simmer. Lay amberjack fillets skin-side up into the broth, cover loosely, poach 8-10 minutes over medium-low heat, spooning broth over every 2 minutes, until flesh turns opaque at the thickest point.
Finish
Remove pan from heat. Stir half the chopped parsley through the broth around the fish. The sauce should be light, briny, and infused with tomato essence.
Plate
Lift fillets onto warm shallow bowls, ladle broth and tomatoes around the fish. Scatter remaining parsley, drizzle with 1 tsp olive oil per bowl, serve with toasted bread for soaking.
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