Merluzzo all'Acqua Pazza

Recipe Adapted from Cento Foods

Ingredients

• 1 cup chopped onion
• 1 sliced fennel bulb
• 2 garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 sliced chili
• 1 jar capers
• 2 fillets of white fish (cod, halibut, etc)
• salt/pepper
• 1 cup dry white wine (or broth)
• Fresh basil
• Olive oil

Process

• Heat a ceramic Dutch oven (or deep skillet) over medium-high heat. Add olive oil. Once heated, add onion and sweat until translucent. Add fennel until softened. Add garlic and chili. Season with salt and pepper and then mix.
  
  
• Cook for a few minutes and then add the cherry tomatoes. Cook down until blistered/softened. Add white wine and capers and mix all together. Lower heat to a summer.
  
  
• Nestle the fish into the dish and cover each with ample sauce. Cover and simmer until fish is cooked and flakey--about 20 minutes.
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• Serve in bowls and garnish with freshly ripped basil

suggestion: served with toasted baguette slices