Pesce all’Acqua Pazza (Italian poached fish in “crazy water”)

Step 1/4

• ½ fennel
• 1 carrot
• 2 scallions
• 200 g cherry tomatoes
• 3 cloves garlic
• ½ chili
• 2 tbsp parsley

• cutting board
• knife
• peeler
• bowl (small)

Slice fennel and set aside. Peel and slice carrot and add to the bowl with the fennel. Roughly chop scallions and add to the bowl. Halve cherry tomatoes. Peel garlic and thinly slice. Thinly slice chili. Roughly chop parsley.

Step 2/4

• 3 tbsp olive oil
• 10 jarred black olive
• sea salt
• pepper

• cast iron pan (with lid)

Add olive oil to a pan over medium-high heat. Add scallions, carrot, and fennel and sauté for approx. 4 min. Add tomatoes, garlic, chili, olives, and half the chopped parsley and fry for approx. 2 min. Season with salt and pepper.

Step 3/4

• 150 ml white wine
• 300 ml water
• 4 sea bass fillets
• sea salt

Deglaze with white wine and let reduce by about half. Add water and bring to a boil. Reduce heat then place the fillets over the vegetables, sprinkle with salt, and cover with the lid. Steam over low heat for approx. 4 min.

Step 4/4

• 1 lemon
• extra-virgin olive oil
• bread (for serving)

• fine grater
• citrus press
• bowl (small)

Mix remaining parsley with lemon zest, lemon juice, and a drizzle of olive oil. Remove pan from heat and cover with parsley mixture. Serve with crusty bread and enjoy!

Enjoy your meal!