Red Snapper in Crazy Water: Acqua Pazza (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 1/2 pounds red snapper fillet with skin, cut into 3-inch chunks |
salt and pepper |
1 tablespoon seafood seasoning blend (recommended: old bay) |
3 tablespoons extra-virgin olive oil, 3 turns of the pan |
1 teaspoon crushed red pepper flakes |
3 cloves garlic, crushed |
1/2 jar flat anchovy fillets |
1/2 cup white wine |
1/4 cup sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped |
3 tablespoons capers |
3 scallions, chopped |
1 quart chicken stock, available in paper containers on soup aisle |
a handful flat-leaf parsley, chopped |
crusty bread, for serving |
Directions:
1. Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or stoup gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.
2. Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!
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