Filetto di Pesce "Acqua Pazza"
Seafood in Crazy Water Sauce
4 Tbsp. Extra Virgin Olive Oil, divided use
2 cloves garlic, sliced
2 cups vine ripe cherry tomatoes, sliced in half
24 black olives, rinsed, pitted & roughly chopped
1/8 tsp. crushed red pepper
1/2 cup fish stock
1 tsp. sea salt, plus more for fish
1 tsp. freshly ground black pepper, plus more for fish
8 Fish fillets
8 littleneck clams, rinsed several times & drained
8 black mussels, de-bearded, rinsed several times & drained
1/4 cup dry white wine
1 Tbsp fresh Italian Parsley, minced
8 large grilled crostini
Preheat oven to 350°F.
In a sauté pan, over medium heat, add 2 Tbsp. olive oil and cook the garlic until soft, glossy, and just beginning to brown. Add the cherry tomatoes, olives, crushed pepper, wine and stock, cook for 15 minutes. Remove from heat. Taste and adjust seasoning with salt and pepper; reserve.
Season fish filets with salt and pepper. Place in a baking dish; pour sauce on top. Add the clams and mussels . Transfer pan to oven and continue to cook, covered, for another 10 minutes. Remove from the oven and place in a serving platter. Reduce the sauce by half then pour sauce over the top of the seafood and serve with a sprinkle of parsley, olive oil and crostini.