Snapper Aqua Pazza
Cooking Level: ★★☆☆☆
Time: ★★★☆☆
INGREDIENTS
1 Whole snapper
6 Garlic cloves, peeled
150ml White wine
1tbsp Capers
1 ltr Water
500ml Fish broth
Salt and pepper
2 Ripe plum tomatoes
10 Cherry tomatoes, halved
30 Kalamata olives, pitted
200g Fresh clams
Fresh chopped parsley
Fresh chopped basil
DIRECTIONS
Take out fish and let it sit on room temperature for 30 minutes
In the meantime prepare the broth
In a large pot, fry the garlicwith olive oil until crispy but not burned
Add the capers and pour in the white wine
Reduce until the wine has almost evaporated
Add the fish broth and water and bring to a boil
Simmer for 30 minutes
Transfer the broth to a large pan, turn down the heat
Add the whole snapper to the pan and poach on 80 degrees for 45 minutes
After 45 minutes take out the fish
Add the tomatoes and olives and bring to a simmer again
Add the clams and put back the fish
Simmer for 5 minutes
Remove from heat and cover with a Lid
Let it rest for 15 minutes with lid closed
Sprinkle with parsley and basil and serve
SOUTH STREAM TIPS
For poaching it should gentle simmer in the broth. Broth should not boil. Instead of clams can also use live blue mussels or prawns. Add some nice aged balsamic vinegar and a splash of good extra virgin olive oil. Eat with some focaccia bread or baguette so you can soak up all the broth.
