11) Ischia… Paese Mio Recipe

Make aromatic poaching broth

In a wide, shallow pan large enough to hold the fillets in a single layer, heat 2 tablespoons extra-virgin olive oil over medium heat. Add sliced onion, chopped carrot and 1/2 cup sliced fennel and cook for 4–5 minutes until softened but not browned. Add smashed garlic and cook 30 seconds more. Pour in 120 ml white wine and simmer 1–2 minutes to reduce slightly.

Add 600 ml water or light fish stock, parsley stems, bay leaf and peppercorns. Bring to a gentle simmer, then reduce heat so the liquid is barely simmering. Taste and add about 1 tsp salt (adjust later).

Season the fish fillets lightly with a pinch of salt and a grind of pepper. Gently slide fillets into the poaching liquid in a single layer. Cover and poach over low heat for 6–8 minutes depending on thickness, until the fish is opaque and flakes easily. Remove fillets with a slotted spatula to a warm plate and tent with foil to keep warm. Reserve 1/2 cup of the poaching liquid for the sauce if you like; discard the rest or strain and save for another use.

While fish poaches (or after removing it), heat 2 tablespoons extra-virgin olive oil in a sauté pan over medium heat. Add the finely chopped shallot and cook 2–3 minutes until translucent.

Add the reserved thinly sliced fennel and cook 3–4 minutes until softened. Stir in cherry tomatoes (or crushed canned tomatoes) and 1 tablespoon tomato paste. Cook, stirring, until tomatoes begin to break down, about 6–8 minutes.

Pour in optional 30 ml white wine and allow to simmer 2 minutes to meld flavors. Add 1/2 tsp salt, 1/4 tsp crushed red pepper flakes and 1/4 tsp sugar if tomatoes are very acidic. Lower heat and simmer gently for 8–10 minutes so sauce reduces slightly and flavors concentrate.

Tear in fresh basil leaves and stir. If the sauce is too thick, add up to 1/4 cup (60 ml) of the reserved poaching liquid to loosen it and add aniseed-fennel aroma. Adjust seasoning to taste.

Return the poached fish to the pan with the sauce for 1–2 minutes to warm through and let the fish soak up some sauce, spooning sauce over the fillets gently.

While sauce simmers, make the gremolata: combine 1/2 cup finely chopped parsley, 1 tablespoon lemon zest, 1 minced garlic clove, 1 tablespoon chopped capers, 2 tablespoons extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir to form a loose, bright condiment. Taste and adjust lemon or salt.

If serving with toasted ciabatta or polenta, brush slices or rounds with 1 tablespoon olive oil and toast in a skillet over medium heat until golden on both sides (2–3 minutes per side) or warm polenta rounds until edges are crisp.

To serve, spoon a generous ladle of tomato-fennel sauce onto warmed plates or a shallow serving dish. Place a poached fish fillet on top of each portion of sauce. Spoon additional sauce over each fillet. Scatter gremolata over the fish and sauce for bright flavor and garnish with reserved fennel fronds if desired. Serve with lemon wedges alongside and toasted ciabatta or polenta.

Optional final drizzle: finish each portion with a light drizzle (about 1/2 tsp) of high-quality extra-virgin olive oil.