Acqua Pazza
Literally translated to “crazy water,” this simple and quick fish soup is full of complex flavor. Serve it with a chunk of crusty bread to soak up all the delicious broth.
Serves 4
1½ lb. boneless skinless cod, cut into 4 pieces
2 tsp. fennel, crushed and chopped with a knife
Kosher salt
3 Tbsp. extra-virgin olive oil; more as needed
4 cloves garlic, thinly sliced
¼ tsp. crushed red pepper flakes; more for serving
1 medium red onion, halved and thinly sliced
1 small fennel bulb, trimmed, halved, cored, and very thinly sliced crosswise
2 cups fish stock or water
1 14- to 15-oz. can petite diced tomatoes, drained
1 cup good-quality dry white wine
10 medium fresh basil leaves, thinly sliced
Season the fish generously with the crushed fennel and salt. In a 5- to 6- quart heavy-duty pot over medium high heat combine the oil, garlic, and pepper flakes. Cook, stirring frequently, until the garlic begins to turn golden, about 2 minutes. Add the onion, sliced fennel, and a large pinch of salt; cook, stirring occasionally, until the vegetables soften, 4 to 7 minutes. Add the fish stock, tomatoes, and wine, and bring to a simmer. Reduce the heat to medium low and simmer until the flavors have melded, 4 to 6 minutes. Season to taste with salt.
Nestle the fish in a single layer in the broth, cover the pot, and cook until the fish is opaque and just beginning to flake, 5 to 8 minutes. Divide the fish and vegetables among 4 wide shallow bowls, spoon the broth around it, and top with the basil.
