Fish in Crazy Water is a classic Neapolitan dish in which fish is poached in liquid infused with tomatoes, olive oil, and other flavorings. This version, adapted from a recipe in “Italy on a Plate: Travels, Memories, Menus,”is fast, easy and delicious. The silky texture of the sauce created in the pan is due to the seemingly high proportion of heart-healthy olive oil, much of which will remain in the bottom of the pan. Dial back that amount as you wish. Serves 3-4. – Susan Puckett
- 2/3 cup extra-virgin olive oil
- 2 large cloves garlic, smashed
- 1 medium white or yellow onion, diced
- 3 stalks celery, trimmed and diced
- 1 pint cherry tomatoes, halved
- ½ cup pitted, halved kalamata olives
- ¼ cup capers, drained
- 3 or 4 white fish fillets, such as flounder, sea bass, or cod
- 1 tablespoon minced Italian parsley
- ½ teaspoon salt
- Heat the olive oil in a large, lidded skillet over medium heat. Add the garlic, onion, and celery, and sauté for 5minutes, or until tender. Stir in the tomatoes, olives, capers, and parsley.
- Place the fillets on top of the vegetables and sprinkle each with salt. Add enough water to the skillet to just cover the vegetables, making sure it only reaches the bottom of the fillets.
- Cover the skillet tightly with the lid and cook over medium heat for 5 to 10 minutes, depending on the thickness of the fish, until the fish is opaque and flakes easily.
- Place a fillet on each of 3 or 4 shallow bowls or rimmed plates and spoon some of the vegetables and broth over each.
Susan Puckett is an Atlanta-based food writer and cookbook author.