Ingredients:

  • 2 tablespoons olive oil, extra virgin
  • 4 cloves garlic, thinly sliced
  • 1 red chili pepper, thinly sliced (or pinch of red pepper flakes)
  • 1 pint (570ml) cherry tomatoes, halved
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (120ml) fish stock or chicken stock (low sodium)
  • 1/4 cup (60ml) fresh basil leaves, roughly chopped, plus extra for garnish
  • 1/4 cup (60ml) fresh parsley, roughly chopped, plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • 1.5 lb (680g) firm white fish fillets (cod, snapper, sea bass, or halibut), cut into 4 portions, skin on or off as you prefer
  • Optional: 1 lb (450g) clams or mussels, scrubbed and debearded
  • Crusty bread, for serving (sourdough is brilliant)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add garlic and chili (or red pepper flakes) and cook until fragrant, about 1 minute, being careful not to burn the garlic.
  2. Add cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to soften and release their juices, about 5 minutes.
  3. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a minute or two to reduce slightly. Add the fish stock, basil, and parsley. Season with salt and pepper to taste. Bring to a gentle simmer.
  4. Gently place the fish fillets into the simmering broth. If using, add the clams or mussels. Cover the skillet with the lid and cook until the fish is cooked through and flakes easily with a fork, and the shellfish have opened, about 5-7 minutes (discard any shellfish that don't open). Aim for an internal temperature of 145°F (63°C) for the fish.
  5. Ladle the Acqua Pazza into bowls, ensuring each serving has fish, broth, tomatoes, and shellfish (if using). Garnish with fresh basil and parsley. Serve immediately with crusty bread for dipping into the delicious broth.