A herbed Italian broth with olives, tomatoes, and a white wine reduction. Enjoy served with crusty bread and the rest of that wine.
Acqua Pazza (Crazy Water) Barramundi
Ingredients
- 4x barramundi fillets
- Extra virgin olive oil
- 1 punnet of cherry tomatoes
- Pitted kalamata olives
- 1 fennel, sliced
- 1 French shallot, chopped
- Chilli flakes
- 1/2 glass of dry white wine
- 125 ml fish or chicken stock
- 200ml of water
- Roughly chopped parsley
- Sea salt + black pepper
Method
- Heat olive oil in a large pan over a medium heat. Add fennel and shallots. Cook for 5 minutes until softened. Add chilli flakes. Stir. Cook for another minute.
- Pour wine. Bring to a simmer. Simmer for a couple of minutes. Add the tomatoes and olives. Simmer for another 2 minutes. Add the barramundi fillets, stock, and water. Bring to boil. Reduce heat to low. Cover and let simmer for about 10 minutes until the barramundi is cooked through.
- Serve with chopped fresh parsley and bread.
