Acqua pazza recipe

Step by Step

Step 1

Add the olive oil to a straight-sided skillet and heat over medium. Add the shallots, celery, Fresno chile and fennel and season with a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the cherry tomatoes and garlic and season with another pinch of salt. Add the white wine and bring to a simmer, then reduce the heat to low and cover. Cook until the tomatoes are soft and easily smashed with the back of a spoon, about 10 minutes. Remove the lid and carefully smash the tomatoes, releasing their juices. Add the olives and capers.

Step 2

Pat the fish dry, sprinkle with the lemon zest and season all over with salt and pepper. Nestle the fish into the tomato mixture. Cover the skillet and cook until the fish is opaque and easily flakes with a fork, 10 to 15 minutes. Turn off the heat and garnish with the basil and parsley. Use the zested lemon to squeeze lemon juice on top, if desired. Serve with crusty bread.

Ingredient

Garlic

3 cloves 3 cloves
Cherry tomatoes

3 cups 3 cups
Celery

1 stalk 1 stalk
Extra-virgin olive oil

3 tablespoons 3 tablespoons
Chopped fresh parsley

2 tablespoons 2 tablespoons
Chile

1 fresno 1 fresno
Fennel

2 bulb 2 bulb
Crisp white wine

4 cup 4 cup
Halved kalamata olives

4 cup 4 cup
Drained capers

2 tablespoons 2 tablespoons
Lemon zest (from about 1 lemon; reserve lemon for juicing

2 teaspoons 2 teaspoons
Chopped fresh basil

2 tablespoons 2 tablespoons

Amount Per Serving
	Calories	379
	Total Fat	13g
	Saturated Fat	2g
	Carbohydrates	23g
	Dietary Fiber	5g
	Sugar	8g
	Protein	35g
	Cholesterol	73mg
	Sodium	1059mg

View nutrition facts

Acqua pazza recipe

Step by Step

Step 1

Step 2

Ingredient

Nutrition Facts

How do you feel?

Related Recipe

Acqua pazza recipe

Ackee and cod stewart loaf (ackee-saltfish-codfish-bacalao loaf) recipe

Chipotle chimichurri