This recipe was shared with me by a client and it's just divine. It's healthy, fresh and full or flavour, just how I love my food. A traditional Italian recipe from the Pulgia region, it is simple and allowing the flavours of the good ingredients to come through. 

If you are doing the Bio-Alai Protocol, check your Personalised Nutrition Plan to see if you can have tomatoes, chilli or stock yet. Enjoy xx

Serves: 6

Prep Time: 20 minutes

Cooking Time: 20 minutes

Ingredients

• ¹⁄³ cup (80ml) extra virgin olive oil
• 6 unpeeled whole cloves of garlic
• 2 cups (500ml) of water or fish stock
• 2 punnets (500g) of cherry tomatoes
• ½ cup handpicked Italian parsley, roughly chopped
• ¼ tsp chilli flakes
• Salt and freshly ground black pepper
• 1.2 kg firm fish fillets, such as flathead or ling
• Extra virgin olive oil, for serving

Directions 

1. Heat a large frying pan over medium-low heat; add oil and garlic, and cook, stirring occasionally for 10-15 minutes or until garlic is golden brown and oil is infused with flavour.

2. Add water or stock, tomatoes, half the parsley, chilli and season to taste with salt and pepper. Bring it to the boil, turn down the heat and simmer for 15 minutes, stirring constantly and pressing down on the tomatoes to release the beautiful flavours and colours.

3. Add fish fillets and simmer while ladling the crazy water over the fish, just until cooked, about 5-6 minutes.

4. When serving, pour a generous amount of the crazy water over the fish. Garnish with the remaining parsley and drizzle with extra olive oil.

5.  Serve with rice, baked sweet potatoes or a lovely accompaniment would be roasted kipfler potatoes with rosemary and a crisp salad made from radicchio and wild rocket dressed with a balsamic vinaigrette. 

Recipe Notes:

You can add a variety of fish to the recipe to make a version of brodetto using shellfish, small whole fish and cuttlefish or squid.

Enjoy,

Xx Meaghan