Recipes
Snapper in crazy water
20 minutes
Preparation time
15 minutes
Cooking time
6 servings
Serves
Ingredients
60 ml extra virgin olive oil
6 cloves garlic, thinly sliced
1 tsp dried chilli flakes
3 truss cherry tomatoes
250 ml dry white wine
100 ml fish stock
800 g snapper fillets, cut into 6 portions
300 g clams, scrubbed and rinsed
Murray River salt flakes
Ground pepper, to taste
Extra olive oil
1 cup continental parsley, roughly chopped
1 lemon, zested
Miele accessories
Method
- Heat oil in a Gourmet oven dish on medium-high heat, induction setting 6.
- Add garlic and fry for 2 minutes until it starts to soften. Add chilli and stir to combine followed by tomatoes, wine and fish stock and bring to a simmer.
- Remove dish from the cooktop and add the snapper fillets.
- Place into the steam oven and Steam at 100°C for 2 minutes.
- Add the clams and return to the steam oven and Steam at 100°C for a further 3 minutes or until clams open.
- Remove dish from oven, season to taste, drizzle with olive oil and scatter with chopped parsley and lemon and serve.
Hints and tips
- This classic dish is called crazy water because the colour of the poaching liquid reminded the fisherman of local homemade wine.
- Snapper can be substituted for any other white fish such as kingfish, sea bream, cod or barramundi.
Applicance Functions
Miele
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