SNAPPER & VONGOLE ALL’ACQUA PAZZA
SERVES 4
600g vongole (small clams), ask your fishmonger for ones free from sand
3 tbsp extra-virgin olive oil, plus extra for drizzling
1 small fennel bulb, finely sliced, fronds reserved
3 parsley stalks, plus a large handful of parsley leaves, roughly chopped
½ tsp chilli flakes
4 garlic cloves, roughly chopped
250g cherry tomatoes, halved
3 marjoram or oregano sprigs
200ml dry white wine
2 × 400g whole snapper, cleaned and scaled
grilled bread, to serve
First, ensure vongole are free of sand. To do Warm oil in a large deep frypan with a lid over medium heat. Gently fry fennel with parsley stalks and chilli flakes for 3-4 minutes, until fennel has softened. Add garlic, tomato, marjoram or oregano and a good pinch of salt and cook for about 5 minutes, until tomato has collapsed and garlic is soft. Increase heat to high and pour in wine, letting it simmer for a minute, followed by 200ml of water. Simmer for 2–3 minutes, until slightly reduced, then season to taste with salt. Tuck some fennel fronds into fish cavities, then nestle fish in the sauce. Cover with a lid and cook for 8 minutes. Scatter over vongole and cover again with the lid. Cook for a further 3 minutes or until fish is cooked and vongole have opened. Scatter with chopped parsley and serve with plenty of grilled bread, drizzled with olive oil.
