"Crazy Water" Cod Fish SoupHave you ever tried this "Crazy Water" soup recipe? It's really quite simple and easy to customize with whatever veggies you already have at home. It's a "light soup" almost like a sauce. But if you want more soupiness, just add more broth! Serve it over rice, pasta or bread for a heartier meal. Or add canned white or garbanzo beans, or capers or olives. Whatever you add or remove, you can't go wrong with this cod with white wine and tomato soup.
1 lbs Cod fillets (or your favorite whitefish) cut into 4 quarters
1 shallot or onions, thinly sliced
- 2 garlic cloves, chopped
- 1 fennel bulb or celery, thinly sliced
- 1 lb. grape tomatoes, halved
- 1 tsp. hot pepper flakes (optional)
- 1 cup salted water (or more more of a soup add 2 cups of seafood or veggie broth/stock)
- 1/4 cup dry white wine dry
- Handful parsley, chopped
- Extra virgin olive oil
Add a large drizzle of olive oil to a sauté pan. Once hot, add in the shallot and garlic and sauté for a minute over medium to high heat.
Add the fennel and sauté for another minute. Pour in the white wine and sauté for another minute, allowing the alcohol to evaporate and the flavor to be absorbed.
Add the tomatoes and mix together. Add the liquid (water or broth) into the pan. Add in the hot pepper flakes and stir. Lower the heat to medium and allow to cook for two minutes, bringing to a simmer.
Add the Cod quarters into the pan and scoop the hot, crazy water on top of the fillets. Sprinkle with some of the chopped parsley. Lower the heat to medium/low and cover with lid.
Let cook for 20 minutes. Depending on how thin or thick the fillets are, it may take less or more time to cook.