Cassuola Di Vongole E Cozze All Acqua Pazza Recipes

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

PESCE ALL'ACQUA PAZZA

Steps:

• In a sauté pan at least two inches deep and large enough to hold the fish in one layer, heat the olive oil over medium-high heat and add the garlic and and red pepper flakes and sauté until the garlic is lightly browned.
• Add the tomatoes and cook until they start to soften about 5 minutes.
• Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes.
• Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes.
• Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes. Garnish with a little more fresh parsley and serve.