This take on the traditional Italian recipe, pesce allacqua pazza, is a wonderful way of cooking a whole fish for two people. It cooks very gently on the bone, flavoured with tomatoes, olives and a little red chilli to make the water crazy. Serve with tiny boiled potatoes or oven-roasted chips.
- Heat 1 tablespoon olive oil over medium heat in a large deep frypan or wok, depending on the size of your fish.
- Add garlic, tomatoes and chilli and cook on medium-high heat for 1 minute, tossing to coat in the oil.
- Add the fish and cook gently for a further minute, then turn carefully and add stock or water to cover. Simmer gently for 15 minutes or until the flesh parts from the bone at the touch of a knife.
- Carefully remove the fish to a warm platter and cover to keep warm. Scoop out the tomatoes with a slotted spoon and set aside. Bring liquid to the boil and boil for 5 minutes.
- Return the tomatoes to the pan with the remaining 1 tablespoon olive oil, olives, capers and herbs, and heat through.
- Serve the fish topped with the tomato mixture and extra chilli, with lemon wedges to squeeze.
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Food Storage Container Set
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