Pesce all'Acqua Pazza

Method

Heat the olive oil in a large shallow pan or braising dish over medium heat and gently fry the sliced garlic and whole dried chilli until fragrant, about two minutes. Add the halved cherry tomatoes and green olives, cooking for three to four minutes until the tomatoes begin to soften. Lay the cleaned whole fish in the pan, nestling it amongst the tomatoes and olives, then season generously with sea salt and black pepper. Pour the water around (not over) the fish to create the characteristic light broth, then cover the pan with foil or a lid and simmer gently for twelve to fifteen minutes, depending on the fish size, until the flesh is just opaque and flakes easily. Remove the chilli, scatter over the fresh parsley, and serve the fish in wide bowls with the tomatoes, olives, and cooking liquid spooned around it.