Fish In Acqua Pazza Recipes

FISH IN "ACQUA PAZZA"

Steps:

• Arrange snapper fillets in single layer in large nonstick skillet. Add 1/3 cup water. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with tomatoes. Drizzle olive oil over. Sprinkle with capers. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. Transfer fish to platter. Boil sauce in skillet until thickened, about 10 minutes. Spoon sauce over fish and sprinkle with parsley.

AQUA PAZZA

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Sprinkle with 1/2 teaspoon salt. Cook, stirring often, with a wooden spoon until the vegetables are soft and fragrant, about 5 minutes. Deglaze with the wine and stir, scraping up any bits form the bottom of the scraping. Add the tomatoes, water and capers. Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes.
• Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt. Slide the fish filets into the broth and cover with a tight fitting lid. Cook until the fish is firm and opaque all the way through, 12 to 15 minutes. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with plenty of crusty bread to soak up the broth.

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.