Acqua Pazza Trout
INGREDIENTS
- 3 whole Riverence Rainbow Trout, boned and head removed
- 1 ½ teaspoons ground fennel
- Kosher salt, to taste
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ teaspoon crushed red pepper flakes
- 1 medium red onion, halved and thinly sliced lengthwise
- 1 small fennel bulb, trimmed, cored and thinly sliced
- 2 medium carrots, peeled and sliced into ¼-inch coins
- 4 Roma tomatoes, sliced, seeded and coarsely chopped
- ¼ cup Kalamata and/or green olives, halved
- 2 lemons, zested
- Sprigs of fresh dill and thyme
- 1 cup dry vermouth
- 1 cup water
- ½ cup fresh basil chiffonade
DIRECTIONS
- Coat trout with ground fennel and season liberally with salt.
- Combine the oil, garlic and pepper flakes in a heavy duty 5- to 6-quart Dutch oven or 14-inch skillet with a lid. Over medium-high heat, cook while stirring frequently until garlic begins to turn golden –about 2 minutes.
- Add the onion, fennel, carrots and ½ teaspoon salt. Cook, stirring occasionally for 4-6 minutes. Add the tomatoes and continue to cook 2 minutes more, or until the vegetables begin to soften and tomatoes begin to break down.
- Add the vermouth and the water and nestle the fish into the broth and among the vegetables. Add the lemon zest, fresh dill, thyme and cover.
- Cook on low until the fish is opaque, about 10-12 minutes, basting fish occasionally with the broth.
- Continue to simmer just until the fish begins to pull apart.
- Divide the fish, vegetables and broth between 4 wide, shallow bowls. Garnish with basil chiffonade.
