Acqua Pazza
Acqua Pazza means “crazy water” in Italian, and is a traditional Neapolitan dish where fish is poached in a flavorful broth of tomatoes, herbs, garlic, and white wine. It stems from the way fishermen would cook their catch in seawater, and is an easy, delicious way to cook a number of the flaky fish species we have here in the Monterey Bay.
This recipe, courtesy of Real Good Fish, is wonderful with local rockfish, petrale sole, or halibut. Check out this and other recipes they have available in their online catalog!
Ingredients
1 Small onion, finely chopped
1 Large garlic clove, minced
1 Carrot, finely chopped
1 Celery stick, finely chopped
3 Tablespoons olive oil
2 Cups cherry tomatoes, halved
1 1/2 Cups Dry White Wine
1 Sprig fresh rosemary
1 Teaspoon thyme, finely chopped
3 Tablespoons capers
Salt and pepper to taste
Dash of red pepper flakes (or 1/2 hot red pepper, finely chopped)
4 Meaty fish fillets, such as rockfish, petrale sole, or halibut (about 1 3/4 to 2 pounds total weight)
1/4 Cup fresh, chopped parsley (optional)
1. Heat the oven to 400° F. In a heavy, ovenproof pan, heat the oil.
2. Add the onion, celery, carrot and garlic, and cook until it is tender.
3. Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil.
4. Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked. Taste once more, and adjust seasonings if needed.
5. Remove the rosemary sprig, serve the fillets in individual bowls, then add the fresh parsley to the tomatoes.
Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.