Acqua pazza: stewed fish with tomatoes

Ingredients:

• 4 striped bass fillets, 170g each, skinless; you can use flounder, halibut, or any other firm white fish
• 2 tbsp olive oil + extra for serving
• 2 cloves garlic, split and peeled
• 1 red onion, thinly sliced ​​into half rings
• 1 fennel root, sliced ​​into thin half rings
• 0.5 tsp red pepper flakes
• 1 teaspoon coarse salt
• 0.5 cups dry white wine
• 1 can (400 g) of canned cherry tomatoes
• 1 cup of water
• 2 tbsp capers
• 2 tbsp chopped fresh parsley
• Crustless bread, for serving

Preparation:

1. Heat a straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel, and pepper flakes. Season with 1/2 teaspoon of salt. Cook, stirring frequently with a wooden spoon, for 5 minutes, or until the vegetables are tender and fragrant.
2. Pour in the wine. Stir, scraping up any browned bits from the bottom of the pan, and simmer until the liquid has reduced by about half, about 2 minutes. Add the tomatoes, water, and capers. Bring to a boil, then reduce the heat to medium-low to maintain a gentle simmer and simmer for 10 minutes.
3. Sprinkle the fish with the remaining 0.5 teaspoon of salt. Place it in the broth and cover tightly. Cook for 12-15 minutes, or until the fish is firm and opaque. Remove the lid and pour the sauce over the fish. Sprinkle with parsley, drizzle with olive oil, and serve with plenty of crusty bread for dipping.