Acqua Pazza Italian Fish in Crazy Water

Name: Acqua Pazza Italian Fish in Crazy Water
Ingredients: 2 tablespoons olive oil, extra virgin; 4 cloves garlic, thinly sliced; 1 red chili pepper, thinly sliced (or pinch of red pepper flakes); 1 pint (570ml) cherry tomatoes, halved; 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc); 1/2 cup (120ml) fish stock or chicken stock (low sodium); 1/4 cup (60ml) fresh basil leaves, roughly chopped, plus extra for garnish; 1/4 cup (60ml) fresh parsley, roughly chopped, plus extra for garnish; Salt; freshly ground black pepper; 1 1/2 lb (680g) firm white fish fillets (cod, snapper, sea bass, or halibut), cut into 4 portions, skin on or off as you prefer; Optional: 1 lb (450g) clams or mussels, scrubbed and debearded; Crusty bread, for serving (sourdough is brilliant)

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Ciao Ready for AMAZING Acqua Pazza STYLE STEWED FISH My

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Ingredients

2 tablespoons olive oil, extra virgin
4 cloves garlic, thinly sliced
1 red chili pepper, thinly sliced (or pinch of red pepper flakes)
1 pint (570ml) cherry tomatoes, halved
1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1/2 cup (120ml) fish stock or chicken stock (low sodium)
1/4 cup (60ml) fresh basil leaves, roughly chopped, plus extra for garnish
1/4 cup (60ml) fresh parsley, roughly chopped, plus extra for garnish
Salt
freshly ground black pepper
1 1/2 lb (680g) firm white fish fillets (cod, snapper, sea bass, or halibut), cut into 4 portions, skin on or off as you prefer
Optional: 1 lb (450g) clams or mussels, scrubbed and debearded
Crusty bread, for serving (sourdough is brilliant)