Red Snapper in Crazy Water: Acqua Pazza

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 1/2 pounds red snapper fillet with skin, cut into 3-inch chunks
  • Salt and pepper
  • 1 tablespoon seafood seasoning blend (recommended: Old Bay)
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 1 teaspoon crushed red pepper flakes
  • 3 cloves garlic, crushed
  • 1/2 jar flat anchovy fillets
  • 1/2 cup white wine
  • 1/4 cup sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped
  • 3 tablespoons capers
  • 3 scallions, chopped
  • 1 quart chicken stock, available in paper containers on soup aisle
  • A handful flat-leaf parsley, chopped
  • Crusty bread, for serving
Directions

Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.

Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!


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