{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/6845890af47b55b37ad6132a?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Fish in Crazy Water!","description":"<p>Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.</p><p><br></p><p>Who doesn't love 'Crunchy Fish', for instance? </p><p><br></p><p>And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'?? </p><p><br></p><p>Find the recipe <a href=\"https://cooking.nytimes.com/recipes/1022552-pesce-allacqua-pazza-fish-in-crazy-water?unlocked_article_code=1.Hk8.N90D.nv195odREYIS&amp;smid=share-url\" rel=\"noopener noreferrer\" target=\"_blank\">here</a> - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the lid on the pot and leave it to infuse and flavour the \"crazy\" water for 20 mins.</p><p><br></p><p>Pat your fish pieces dry, season the fillets with salt and pepper, then lower it into the gently simmering Crazy Water.</p><p>Allow to cook for between 4-8 mins, depending on the size of the fish fillet. Commonsense may be required here! </p><p>Serve in bowls with water/broth, a drizzle of olive oil and the most delightful fluffy, crusty bread you can find.</p><p><br></p><p><br></p><p><br></p>","author_name":"Yumi Stynes"}