Crazy title but so delicious.  You'll be amazed at the depth of flavour this yields.  Serves 4.

Crazy Water

INGREDIENTS: ​

• 1 x 1.5 kg firm white fish such as sea bass or snapper (or 4 small fish)
• Really good olive oil
• Lemon wedges to serve

 
FOR THE BROTH

• 1 medium bunch flat leaf parsley
• 8 large plum tomatoes, deseeded and chopped
• 2 small red chillis deseeded and finely chopped (not birds eye as they are too hot)
• 3 cloves garlic finely chopped
• 200ml white wine
• 275ml fish stock
• 4 sprigs oregano or about 1 tbspn dried oregano
• 100ml extra virgin olive oil
• Salt and pepper

METHOD:

1. To make the broth, cut the stalks off the parsley and tie about half a dozen of them together with a piece of kitchen string.  Put the leaves to one side. Mix all the ingredients for the broth, excluding the parsley leaves but including the bunch of stalks, in the bottom of a pan large enough to hold the fish. Bring it up to the boil, then turn down to a simmer and cook for 15 minutes.
2. Wash the fish well and lower it into the pan of broth. Cover and simmer gently for about 30 minutes for a large fish, 15 for small ones. Check the fish from time to time. Look at the flesh nearest the bone. If it is white the fish is cooked; if it is translucent it needs more time.
3. Remove the fish, cover and keep warm while you finish the broth. Remove the parsley stalks, bring the broth back to the boil and reduce by about a quarter. Roughly chop the parsley leaves, keeping a handful aside for garnish. Add the remainder to the pan and let it simmer for another 3 or 4 minutes while you deal with the fish.
4. If you’ve cooked one large fish you can serve it whole on a platter, with the broth in a tureen by the side. Or you can serve the broth in individual broad bowls with the flesh from the fish or a whole small one on top. Douse liberally with really good extra virgin olive oil and sprinkle with parsley leaves. Serve with lemon wedges and either new potatoes or bread.