Aqua Pazzo
(Whole Fish Cooked in Crazy Water)

Recipe thanks to Curtis Di Fede of The Charter Oak

Ingredients:

1 whole bronzino cleaned, scaled and gutted 
(red snapper fillets to substitute for bronzino 1-1.5pouns)

1.5 pounds ripe tomatoes coarsely chopped, save the juices
¼ cup of olive oil for cooking
½ finely chopped white onion
3 large garlic cloves thinly sliced
1 cup of chopped castelvetrano olives
1 bunch minced parsley 
1 sprig of oregano (1 teaspoon of dried is okay)
½ teaspoon of chopped spicy red chili, or more to taste
1 cup of white wine
4 cups of vegetable stock 
salt to taste

4-8 slices of grilled bread
¼ cup of extra virgin olive oil for finishing 

Method:

Find a deep skillet that will have room for the fish and all of the ingredients to lie flat without overlapping. Place a ¼ cup of olive oil in the skillet and have the heat on your stove to medium high. I like to use olive oil to cook with and extra virgin olive oil to garnish/finish or in items that are not going to be cooked. Sautee the chopped onions, chili and oregano for 5-10 minutes or until the onion is translucent. Next place in your sliced garlic and cook for only 2-3 minutes so the garlic does not burn. Add in one cup of white wine and reduce until almost gone from the skillet with the onions. Before adding the stock add one cup of castelvetrano olives. Combine in your tomatoes and your vegetable stock. Bring to a boil and reduce heat to a simmer and cook for 45 minutes or until the broth has been reduced by half. 

Once the broth has reduced by half, add your whole bronzino and simmer in the broth or 3 minutes. After 3 minutes with a spatula turn over the bronzino gently and cover the skillet. Cook for 6 minutes and turn off the heat. Let the bronzino rest in the skillet for 15 minutes with the lid on. While your bronzino is resting in the skillet grill your bread to your liking. After the bread, has been grilled remove the lid from the skillet and finish with extra virgin olive oil and the parsley. Now it is ready to serve.