The next in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
Preheat oven to 425 degrees F.
For the Soffrito:
- 1⁄4 cup Olive Oil
- 1 Onion, finely diced
- 1 bulb Fennel, finely diced
- 4 Cloves Garlic, minced
Using a pan wide enough to fit your fish in a single layer, sauté onion, fennel and garlic in olive oil over medium-low heat until soft and lightly browned.
For the Crazy Water:
- 1 tsp Red Pepper Flakes
- 1 Tbsp Anchovy Paste or 2 Anchovy Fillets, minced
- 1 lb Tomatoes, diced
- 1⁄4 cup Dry White Wine
- 1⁄2 cup Olives
- 2 Tbsp Capers
- Fish Stock or Water
- Salt & Freshly Ground Pepper
- 2 Tbsp Parsley, finely chopped
Add pepper flakes and anchovy paste to soffrito base and cook 1 minute. Add tomatoes, white wine, olives, capers and half of parsley. Allow the tomatoes to simmer a few minutes to soften.
- 6 Fillets Firm White Fish such as Cod, Halibut, Red Fish, etc...
Place fish fillets into sauce. Add enough fish stock or water to come about halfway up the fish. Season fish and broth with salt and pepper. Bring liquid to a boil then place pan in the oven. Roast in oven for 5-15 minutes (depending on thickness of fillets).
When fish is fully cooked, remove from oven, spoon some of the pan juices over fillets and sprinkle with more fresh parsley. Serve family style with warm, crusty bread.