Arctic char in “crazy water” with cherry tomatoes, herbs and anchovies

From one of our favourite chefs Bruce Wood:

“In Italy, this would be cooked using sea water; ‘crazy water’ refers to a highly flavoured broth. Here, we are using anchovies and sea salt to enhance the broth and develop umami. I like this to serve this with crostini; you could also serve it with orzo. When in season, try roasting asparagus & laying it over the crostini, then place the fish on top. A nice Viognier or, since we’re in Italy, a crisp Pinot Grigio would make an excellent accompaniment.”

Ingredients

Fish:

• 4 6-ounce Springhills Arctic char or trout fillets
• 2 tablespoons extra virgin olive oil
• 2 cups cherry tomatoes, cut in half
• 1/2 cup onion, finely diced
• 1 cup fresh fennel, finely diced
• 2 cloves garlic, thinly sliced
• 6 anchovy fillets
• 1/4 teaspoon coarse sea salt plus 1/4 teaspoon for the fish
• 1/4 teaspoon freshly ground black pepper
• pinch dry chili flakes
• 1 bay leaf
• 12 leafs fresh basil, shredded plus some pretty leaves for garnish
• 2 cups water
• 1/2 cup white wine -or- 3 tablespoons white wine vinegar mixed with 2 tablespoons water

Crostini:

• 8 slices baguette, cut on an angle.
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 garlic cloves, slivered
• pinch coarse sea salt

Directions

For the fish

1. Heat a large frying pan until hot but not smoking.
2. Add the olive oil to the pan and swirl, then add the garlic, onions, fennel, chili flakes and salt. Cook, stirring often for 5-6 minutes, until soft & lightly coloured.
3. Add the cherry tomatoes, anchovies and chili flakes. Stir well and cook for 2-3 minutes, just until the tomatoes begin to soften.
4. Add the black pepper, bay leaf and wine. Simmer for 2 minutes, add the water and adjust the heat so the liquid begins to bubble.
5. Season the fish fillets with salt & pepper and place skin side down in the bubbling broth. Cover with a tightly fitting lid & cook for 6 minutes. Remove the pan from the heat.
6. Serve the fillets over the crostini or rice and enjoy.

For the crostini

1. In a large frying pan or griddle, heat the olive oil, butter and garlic.
2. Add the crostini and cook until lightly browned, 2-3 minutes. Sprinkle with salt and turn the crostini over.
3. Cook a further 2-3 minutes or until lightly browned and serve with fish.

To serve

1. Place 2 crostini each in the bottom of 4 warmed pasta bowls.
2. Place a fillet over the crostini and spoon some of the tomato mixture over the fish. To finish, divide the remaining “crazy water” around the fish in the bowls.