Acqua Pazza

foodnetwork.com

Gary

3 tablespoons extra-virgin olive oil

2 shallots, sliced

1 stalk celery, chopped (about ½ cup)

1 Fresno chile, finely chopped

½ bulb fennel, thinly sliced (about ½ cup)

Kosher salt and freshly ground black pepper

3 cups cherry tomatoes

3 cloves garlic, grated

¾ cup crisp white wine

¼ cup halved kalamata olives

2 tablespoons drained capers

Four 6-ounce skinless cod fillets

2 teaspoons lemon zest (from about 1 lemon; reserve lemon for juicing, optional)

2 tablespoons chopped fresh basil, for garnish

2 tablespoons chopped fresh parsley, for garnish

Crusty bread, for serving

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