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Baby snapper in acqua pazza recipe
This Mediterranean recipe for baby snapper in crazy water (or acqua pazza) is the perfect, hands off weeknight meal.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Plate
- Measuring spoon
Ingredients
- 2 kg ripe tomatoes, coarsely chopped
- 5 cloves garlic, 1 chopped, 4 thinly sliced
- 1 cup basil leaves
- 1 tsp caster sugar
- ¼ cup (60ml) extra-virgin olive oil
- 2 baby snapper (600gm each), cleaned
- 2 long red chillies, finely chopped
- ½ cup (125ml) dry white wine
- 2 baby fennel bulbs, thinly sliced. fronds reserved
- 400 gm mixed cherry and grape tomatoes
- 4 thyme sprigs
- ½ cup marjoram leaves
- Chargrilled sourdough, to serve
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