I’m all about fish these days.
A few weeks ago, I floated the query to my family, “Would you guys be interested in eating more fish?” and expected the answer to be a resounding silence, which would be answer enough.
To my shock, they were all for incorporating more fish into our diets.
I love fish. I could eat it 17 times a week, but I knew my guys would need to be eased into it.
I made blackened tilapia, a hit. I offered fish tacos, another hit. I baked salmon (mostly a hit). Then, I was skimming through Pinterest and looking for instructions on how to make three-dimensional cardboard stars, when I saw a recipe for Fish in Crazy Water. That was close enough to “Fish in a Crazy Household” that I had to click the link.
This recipe sounded so good that I had to put it on the menu immediately.
The recipe calls for snapper, sea bass, Branzino or Orata, so I went to the fish counter at Brookshire’s to see what was available for a good price.
I love going to the seafood counter at Brookshire’s because they never make me feel stupid if I don’t know what Orata is. (It’s a member of the bream family found in the Mediterranean.) Plus, the seafood experts will fillet, peel, steam, debone or otherwise prep your seafood for you! It’s a win/win.
This particular day, there was red snapper on sale, so that’s what I got. This recipe ended up being our favorite so far.
Fish in Crazy Water
1 1/2 lbs fresh fish fillets (such as snapper, sea bass, Branzino or Orata), cut into 4 portions
1/4 cup extra virgin olive oil
1 large garlic clove, peeled and slightly smashed
1 1/2 cups yellow onion, diced
3 stalks celery, washed and cut into matchsticks
2 or 3 large carrots, peeled and cut into matchsticks
1 pint ripe cherry tomatoes, washed and quartered
1/4 cup parsley leaves, chopped
1 1/2 cups water or vegetable stock
coarse salt and freshly ground black pepper, to taste
This recipe calls for a large skillet with a lid. If using a cast-iron skillet, placing a baking sheet over the skillet will act as a lid.
Heat the olive oil and garlic in the large skillet over medium heat until it shimmers and is fragrant, and the garlic starts to sizzle. Add the carrots, celery and onions. Cook, stirring often, for 2 minutes or until the vegetables start to soften but not brown.
Add the cherry tomatoes; cook, stirring often, for a minute to heat the tomatoes until they begin to release juices. Add the fish to the pan, tucking it down into the vegetables. Add 1/4 teaspoon salt and 1 1/2 cups water or vegetable stock. Bring to a simmer.
Cover and cook over medium-low heat at a very gentle simmer for 10 minutes, poaching the fish until it’s just cooked through and the vegetables are softened. Stir in half the parsley.
Divide fish, veggies and broth among 4 shallow bowls. Season with salt and black pepper, to taste. Serve immediately, garnished with the other half of the parsley.
Nutritional Information: Calories Per Serving: 383, Calories from Fat: 142, Fat: 16 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 148 mg, Potassium: 1363 mg, Carbohydrates: 13 g, Fiber: 4 g, Sugar: 7 g, Protein: 47 g.
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