Acqua Pazza: Italian Poached Fish

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   Step 1: Heat the oil in a non-stick skillet over medium heat. Add the fennel and onion and cook for 4 minutes, until softened but not golden.

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   Step 2: Add the garlic and chilli and cook for 1 minute, until the garlic is softened.

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   Step 3: Add the cherry tomatoes and cook for 4 minutes.

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   Step 4: Turn the heat to high, add the wine and simmer rapidly for 2 to 3 minutes, until reduced by half.

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   Step 5: Add the water, salt and basil and parsley stems, if keeping them. Bring to a boil, then reduce the heat to medium and simmer for 20 to 25 minutes, until the sauce has reduced by about 2/3 and thickened as the tomatoes break down.

   
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   Step 6: Sprinkle the flesh side of the fish with salt, then place it skin-side down on the sauce; it will sit mostly above the sauce. Cover with a lid, foil or a tray and cook for 6 minutes, or until the internal temperature reaches 55°C/131°F. This is medium, with no rare or raw parts left.

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   Step 7: Remove the lid and transfer the fish to a plate.

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   Step 8: Remove the basil and parsley stems. Stir the basil and parsley into the sauce. Taste the sauce and add more salt if needed.

To serve

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   Step 9: Place 2 crostini in a shallow bowl. Spoon over a little of the chunky sauce, top with fish, then spoon the remaining sauce around it.

   
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    Step 10: Garnish with extra basil and a drizzle of olive oil. Serve immediately.

Garlic crostini

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    Step 11: Preheat the oven to 180°C/350°F.

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    Step 12: Brush olive oil onto the bread and sprinkle with a little salt. Flip and repeat. Bake for 10 minutes, turning halfway, or until fully crisp.

    
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    Step 13: Lightly rub one side of the bread with the cut face of the garlic. Serve warm or at room temperature.