Cassuola Di Vongole E Cozze All Acqua Pazza Recipes

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

Steps:

• With a mezzaluna or a very sharp knife, mince the garlic, fennel, and parsley to a fine paste.
• In a very large terra-cotta or enameled cast-iron casserole over a medium flame, warm 1/3 cup of the olive oil and very lightly sauté the paste in it. Add the chile, tomatoes, sea salt, and the wine, bringing all to a simmer. Lower the flame a bit and continue to cook for 5 minutes, reducing the wine and softening the tomatoes. Add the clams and mussels to the simmering sauce, poaching them until they are all opened.
• Warm the remaining 1 cup of olive oil and brown the bread in it, letting it drain a moment on absorbent paper towels before placing it in a napkin-lined basket.
• At just the point when all the shellfish have opened, remove the casserole from the flame, stir in the vinegar, and carry it to the table along with the basket of fried bread.

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Sprinkle with 1/2 teaspoon salt. Cook, stirring often, with a wooden spoon until the vegetables are soft and fragrant, about 5 minutes. Deglaze with the wine and stir, scraping up any bits form the bottom of the scraping. Add the tomatoes, water and capers. Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes.
• Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt. Slide the fish filets into the broth and cover with a tight fitting lid. Cook until the fish is firm and opaque all the way through, 12 to 15 minutes. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with plenty of crusty bread to soak up the broth.