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Ingredients

• 2 white fish fillets (sea bream or sea bass), about 350 g
• 4 tbsp Castruriali extra virgin olive oil — Olive oil starts the broth and a raw thread at the end emulsifies with it, turning it silky.
• 2 garlic cloves, sliced
• 200 g cherry tomatoes, halved
• 100 ml dry white wine
• 150 ml water
• a pinch of chilli flakes
• 2 tbsp parsley, chopped
• salt

Method

1. Make the broth. Warm 3 tablespoons of oil with the garlic and chilli in a wide pan for 1 minute. Add the tomatoes and cook for 3 minutes until they start to burst. Add the wine, let it bubble for a minute, then the water and a pinch of salt. Simmer for 5 minutes.
2. Poach the fish. Season the fish and slide it into the broth, skin side down. Cover and simmer very gently for 6–8 minutes until just opaque.
3. Finish. Scatter with parsley and pour the last tablespoon of oil over the fish. Serve in shallow bowls with the broth.