Italian
Fish in Crazy Water
by Cucina con Ruben · 548K subscribers on YouTube
A simple and flavorful fish stew from Sardinia. Amberjack is gently poached in a light tomato broth with garlic, white wine, olives, and fresh herbs. Perfect for summer, served with crispy bruschetta.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
18 items- 700 gRicciolaWhole, about 700g. You can also use fillets.
- 1 pcsSpring OnionSpring onion, sliced
- 2 pcsGarlicCloves, crushed or sliced
- 1 pcsChili PepperFresh chili, halved
- ParsleyA bunch, with stems and leaves separated
- White WineDry white wine, enough to deglaze
- Pomodori a PezziChopped canned tomatoes, about 1 can
- 2 tbspTomato PassataTomato passata
- Taggiasca OlivesTaggiasche olives, a handful
- Acqua o Brodo di Pesce(optional) — Water or fish broth, splash to adjust consistency
- Olive OilExtra virgin olive oil, as needed for cooking and finishing
- SaltTo taste
- PepperTo taste
- 1 pcsPotato(optional) — Small potato, peeled and added whole (optional)
- BreadSlices of rustic bread for bruschetta
- BasilFresh leaves, torn by hand for garnish
- LemonSliced, for serving
- Swiss ChardFresh oregano and rosemary for bruschetta
Method
- Slice the spring onion. Heat olive oil in a large pan and sauté the spring onion, garlic, chili, and parsley stems.
- Pour in the white wine and let the alcohol evaporate.
- Add the chopped tomatoes, tomato passata, taggiasche olives, and a splash of water or fish broth. Season with salt and pepper and bring to a simmer.
- Add the whole fish (ricciola) to the pan. Cover and cook for 15-20 minutes over medium heat, turning the fish halfway through.
- While the fish cooks, prepare the bruschetta: toast bread slices, rub with garlic, drizzle with olive oil, and sprinkle with oregano and rosemary.
- After cooking, check the fish: insert a knife at the center, if the flesh separates easily and no raw parts remain, it's done.
- Remove the fish to a cutting board. Fillet it by removing the spine and return the fillets to the pan with the sauce.
- Garnish with fresh parsley and basil leaves torn by hand. Serve with lemon slices and the bruschetta on the side.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
