Snapper Aqua Pazza

Cooking Level: ★★☆☆☆

Time: ★★★☆☆

INGREDIENTS

• 1 Whole snapper

• 6 Garlic cloves, peeled

• 150ml White wine

• 1tbsp Capers

• 1 ltr Water

• 500ml Fish broth

• Salt and pepper

• 2 Ripe plum tomatoes

• 10 Cherry tomatoes, halved

• 30 Kalamata olives, pitted

• 200g Fresh clams

• Fresh chopped parsley

• Fresh chopped basil

DIRECTIONS​

1. Take out fish and let it sit on room temperature for 30 minutes

2. In the meantime prepare the broth

3. In a large pot, fry the garlicwith olive oil until crispy but not burned

4. Add the capers and pour in the white wine

5. Reduce until the wine has almost evaporated

6. Add the fish broth and water and bring to a boil

7. Simmer for 30 minutes

8. Transfer the broth to a large pan, turn down the heat

9. Add the whole snapper to the pan and poach on 80 degrees for 45 minutes

10. After 45 minutes take out the fish

11. Add the tomatoes and olives and bring to a simmer again

12. Add the clams and put back the fish

13. Simmer for 5 minutes

14. Remove from heat and cover with a Lid

15. Let it rest for 15 minutes with lid closed

16. Sprinkle with parsley and basil and serve

SOUTH STREAM TIPS

For poaching it should gentle simmer in the broth. Broth should not boil. Instead of clams can also use live blue mussels or prawns. Add some nice aged balsamic vinegar and a splash of good extra virgin olive oil. Eat with some focaccia bread or baguette so you can soak up all the broth.