Acqua Pazza Recipe | Valerie Bertinelli | Food Network

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 shallots, sliced
• 1 stalk celery, chopped (about 1/2 cup)
• 1 Fresno chile, finely chopped
• 1/2 bulb fennel, thinly sliced (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 3 cups cherry tomatoes
• 3 cloves garlic, grated
• 3/4 cup crisp white wine
• 1/4 cup halved kalamata olives
• 2 tablespoons drained capers
• Four 6-ounce skinless cod fillets
• 2 teaspoons lemon zest (from about 1 lemon; reserve lemon for juicing, optional)
• 2 tablespoons chopped fresh basil, for garnish
• 2 tablespoons chopped fresh parsley, for garnish
• Crusty bread, for serving