Acqua pazza with hake, fennel and tomatoes

1. 1

   In a large frying pan add a splash of olive oil over medium/high heat. Pan-fry the fish until cooked 80% of the way. Remove the fish from the pan and set aside. Add the fennel pieces to the same pan and fry until both sides have a nice colour and it’s partially cooked. This will take 2-4 minutes.

2. 2

   Add the garlic and chilli and fry for 1 minute or so until fragrant, then add the cherry tomatoes and give it all a quick stir-fry over a high heat.

3. 3

   Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and clams to the pan, along with the white wine.

4. 4

   Steam the mix until the clams and mussels begin to open. Discard any mussels and clams that remain closed. Throw in the datterini tomatoes and parsley. Add the olive oil to help emulsify the sauce.

5. 5

   Plate the cooked fish, then spoon over the sauce, shells and all. Serve with a slice of grilled bread rubbed with garlic.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.