Acqua Pazza (Italian Poached Fish)
Ingredients
Recipe by Dena Fenza. Acqua Pazza (meaning “crazy water”) is a one-pan, classic Neapolitan recipe. This dish dates back to the Middle Ages, when it was originally made by poaching fresh seafood in a pot of sea water. Today the ingredients have evolved to include things like tomatoes, wine, and capers, for a beautiful sauce that is perfect for dipping a bit of crusty bread!
Instructions
- Put olive oil in a pan and add the garlic and red pepper flakes. Sauté for a few minutes until fork tender and remove from pan onto a cutting board. Mash the garlic and set aside.
- Next, add in the cut potatoes and cook for about 8 to 10 minutes on low to medium heat. Be sure to keep turning them. You want them to begin to soften.
- Put the tomatoes in a bowl and mash with your hands. Then add them to the pan.
- Add in the mashed garlic and season with salt and pepper. Let it simmer for 5 minutes.
- Next, nestle the fish in the tomato sauce and add the water.
- Let it come to a slight simmer and add in the olives.
- Cover and let the fish stew for about 25 minutes, basting the top of the fish every few minutes with the sauce. Be sure to taste to adjust any seasoning. Add in the parsley and serve.
Serves 4