Ingredients
- ¹⁄³ cup (80ml) extra virgin olive oil
- 6 unpeeled whole cloves of garlic
- 2 cups (500ml) of water
- 2 punnets (500g) of cherry tomatoes
- ½ cup handpicked Italian parsley, roughly chopped
- ¼ tsp chilli flakes
- Salt and freshly ground black pepper
- 1.2 kg firm fish fillets, such as flathead or ling
- Extra virgin olive oil, for serving
“This is a famous recipe we always cook at our villa in Puglia, Casa Olivetta, using local fish we buy at the weekend markets. It’s easy, flavorful and can be served with rosemary-and-salt-roasted potatoes, butter lettuce, avocado and dill salad with a mustard dressing.”
– Collette Dinnigan
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Method
- Heat a large frying pan over medium-low heat; add oil and garlic, and cook, stirring occasionally for 10-15 minutes or until garlic is golden brown and oil is infused with flavour.
- Add water, tomatoes, half the parsley, chilli and season to taste with salt and pepper; bring to the boil; turn down the heat and simmer for 15 minutes, stirring constantly and pressing down on the tomatoes to release the beautiful flavours and colours.
- Add fish fillets and simmer while ladling the crazy water over the fish, just until cooked, about 5-6 minutes.
- When serving, pour a generous amount of the crazy water over the fish. Garnish with the remaining parsley and drizzle with extra olive oil.
Recipe notes
- A lovely accompaniment would be roasted kipfler potatoes with rosemary and a crisp salad made from radicchio and wild rocket dressed with a balsamic vinaigrette. You can add a variety of fish to the recipe to make a version of brodetto using shellfish, small whole fish and cuttlefish or squid. You can substitute fish stock for the water. Serve with crusty Italian bread.
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Appliance notes
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This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
