TOMATO POACHED FISH (aka Crazy Water Fish)

Pair with Carica Chardonnay, Mourvèdre Nouveau or Sauvignon Blanc

Here’s a delicious and virtually fool-proof way to make your favorite firm white fish—and no messy frying! Try pollock, sea bass, halibut, or black cod. In summer, use fresh, ripe tomatoes. When tomatoes aren’t in season, sub in canned tomatoes. Yield 4 servings.

Ingredients

• ¼ cup extra-virgin olive oil, plus more for serving

• 2 garlic cloves, thinly sliced

• 1 small shallot, sliced

• ½ teaspoon fennel seeds

• Pinch of red-pepper flakes, plus more as needed

• 1 ½ pounds ripe red tomatoes (4 to 5 medium), peeled if desired, coarsely chopped,

or 2 14-oz. cans diced tomatoes in juice

• ½ cup Carica Chardonnay

• 2 tsp. Kosher salt, plus more for seasoning

• ground black pepper to taste

• 1 ½ lbs. firm white fish, cut into to 4 portions

• ¼ cup Italian flat-leaf parsley, roughly chopped, for serving

• Grilled or crusty bread, for serving

Directions

In a large skillet with high sides, combine the olive oil, garlic, shallot, fennel seeds and red-pepper flakes. Set over medium-low heat and cook, swirling occasionally, until sizzling and fragrant, about 3 minutes.

Add 2 cups water, the wine, tomatoes and accumulated (or from the can) juice, and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes (or about 5 minutes if using canned tomatoes).

Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.

Taste the water and adjust seasonings with salt, black pepper, and red-pepper flakes. If the liquid has reduced to a thick sauce, add a little water to thin for a red-tinted broth.

Serve the fish and tomato broth in shallow bowls, with a drizzle of olive oil and a sprinkling of chopped parsley. Pass bread for dunking.