Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fish poached in ‘crazy water’ with tomatoes — Italy.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 2 sea bass or cod fillets
- 200 g cherry tomatoes, halved
- 3 garlic cloves, sliced
- 100 ml white wine
- 150 ml water
- Handful of olives and capers
- 2 tbsp olive oil
- Fresh basil or parsley
Method
- Warm the olive oil and garlic gently in a wide pan until fragrant, then add the tomatoes and cook for 3 minutes, until softening.
- Pour in the wine and water, add the olives and capers, and simmer for 5 minutes.
- Season the fish lightly (the olives and capers are salty) and slip it into the broth. Cover and poach gently for about 8 minutes, until it flakes.
- Taste the broth and adjust.
- Serve in shallow bowls with the tomatoes, olives and 'crazy water' spooned over, scattered with basil or parsley.
Swaps and tips
Serve with a green salad and spoon up the fragrant broth. A pinch of chilli flakes adds gentle warmth.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 9 g | 3 g | 20 g | 344 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
