Acqua pazza: stewed fish with tomatoes
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Acqua pazza is an Italian dish whose name translates as "crazy water." That's a perfect way to describe the delicious broth that results after braising, as it includes aromatic onions, fennel, white wine, sweet cherry tomatoes, and the fish's juices. Acqua pazza is traditionally prepared using any white fish fillet. It's dipped into the almost-ready broth (or sauce) and simmered for a few minutes until tender. The tart capers add a special touch to the overall flavor. Serve with plenty of white bread so you can dip and savor every bite. It's very Italian!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 striped bass fillets, 170g each, skinless; you can use flounder, halibut, or any other firm white fish
- 2 tbsp olive oil + extra for serving
- 2 cloves garlic, split and peeled
- 1 red onion, thinly sliced into half rings
- 1 fennel root, sliced into thin half rings
- 0.5 tsp red pepper flakes
- 1 teaspoon coarse salt
- 0.5 cups dry white wine
- 1 can (400 g) of canned cherry tomatoes
- 1 cup of water
- 2 tbsp capers
- 2 tbsp chopped fresh parsley
- Crustless bread, for serving
We recommend
Recipes with similar ingredients: fish fillet, cherry tomatoes, fennel bulb, white wine, capers
Cooking the dish according to the recipe:
- Heat a straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel, and pepper flakes. Season with 1/2 teaspoon of salt. Cook, stirring frequently with a wooden spoon, for 5 minutes, or until the vegetables are tender and fragrant.
- Pour in the wine. Stir, scraping up any browned bits from the bottom of the pan, and simmer until the liquid has reduced by about half, about 2 minutes. Add the tomatoes, water, and capers. Bring to a boil, then reduce the heat to medium-low to maintain a gentle simmer and simmer for 10 minutes.
- Sprinkle the fish with the remaining 0.5 teaspoon of salt. Place it in the broth and cover tightly. Cook for 12-15 minutes, or until the fish is firm and opaque. Remove the lid and pour the sauce over the fish. Sprinkle with parsley, drizzle with olive oil, and serve with plenty of crusty bread for dipping.
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