Crazy water, or acqua pazza, is an Italian herbed broth usually used to poach fish. And barramundi is the perfect fish for poaching.
First make sure your fish is cleaned well and score each side. Season with salt and freshly ground black pepper and place some parsley, mint and fennel tops in the cavity. Set aside. Heat some olive oil in the saucepan in which you intend to poach the fish. Gently fry 3 spring onions, 1 carrot and ½ a fennel bulb, all sliced quite thinly. After 10 minutes or so, add 2 chopped fresh tomatoes, 3 finely sliced cloves of garlic, 1 finely sliced fresh chilli and 2 teaspoons of capers. Continue to cook until the tomatoes are just beginning to break down then add a small glass of white wine. Continue to cook until the smell of the alcohol dissipates then add 1-1½ cups of water. Place the fish on top of the vegetables, spoon some of the liquid over the fish and simmer, covered, for 15 minutes or so until the fish is cooked through. When you’re satisfied it’s cooked, transfer the fish to a platter and cover with the vegetables and crazy water. Garnish with a mixture of more fresh parsley and mint (finely chopped) and the grated zest of a lemon. Squeeze the juice from the lemon over the fish and serve.
michelle picker cooks 