Cassuola Di Vongole E Cozze All Acqua Pazza Recipes

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FLORIDA BLACK GROUPER ALL' ACQUA PAZZA



Florida Black Grouper all' Acqua Pazza image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoon grapeseed oil
Four 6-ounces portions Florida black grouper
12 Florida gulf shrimp (16/20 count), peeled and deveined
Salt and pepper
3 cloves garlic, sliced
2 bay leaves
Pinch of crushed red chile flakes
4 ounces white wine
12 ounces marinara sauce
4 to 6 ounces fish broth or light chicken broth
Cooked pasta of your choice, for serving.

Steps:

  • Preheat the oven to 450 degrees F.
  • In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and chile flakes.
  • Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice.

CASSUOLA DI VONGOLE E COZZE ALL' ACQUA PAZZA



Cassuola di Vongole e Cozze all' Acqua Pazza image

Prepare it with only mussels, with only clams, with various types of clams, make it for two of you or for all of you. Carry a great, steamy pot of it outdoors to a table set with candles and backlit by the moon on a cool, almost cold evening, everyone nuzzled in sweaters but still in shorts and sandals, hungry, tired, perhaps, happy. Serve it then, just the way it is offered in the tiny taverns and six-table houses that look to the sea between Amalfi and Positano.

Yield serves 4

Number Of Ingredients 12

4 fat cloves garlic, peeled and crushed
2 teaspoons fennel seeds, crushed
1/3 cup flat parsley leaves
1/3 cup plus about 1 cup extra-virgin olive oil
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
2 large ripe tomatoes, peeled, seeded, and finely chopped
1 1/2 teaspoons fine sea salt
1 bottle dry white wine
2 pounds clams, purged of their sand by soaking for 1 hour in sea-salted water, then well scrubbed
2 pounds mussels, scrubbed, bearded, and rinsed
8 1/2-inch slices good country bread
2 tablespoons good red wine vinegar

Steps:

  • With a mezzaluna or a very sharp knife, mince the garlic, fennel, and parsley to a fine paste.
  • In a very large terra-cotta or enameled cast-iron casserole over a medium flame, warm 1/3 cup of the olive oil and very lightly sauté the paste in it. Add the chile, tomatoes, sea salt, and the wine, bringing all to a simmer. Lower the flame a bit and continue to cook for 5 minutes, reducing the wine and softening the tomatoes. Add the clams and mussels to the simmering sauce, poaching them until they are all opened.
  • Warm the remaining 1 cup of olive oil and brown the bread in it, letting it drain a moment on absorbent paper towels before placing it in a napkin-lined basket.
  • At just the point when all the shellfish have opened, remove the casserole from the flame, stir in the vinegar, and carry it to the table along with the basket of fried bread.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)



Pesce all'Acqua Pazza (Fish in Crazy Water) image

This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).

Provided by Ali Slagle

Categories     dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

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.

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

Steps:

  • In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
  • Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
  • While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
  • Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

AQUA PAZZA



Aqua Pazza image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 bulb fennel, halved and sliced thin
1 red onion, halved and sliced thin
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, divided
1/2 cup white wine
One 14-ounce can cherry tomatoes
1 cup water
2 tablespoon capers
Two 6-ounce filets striped sea bass, skin removed (see Cook's Note)
2 tablespoons chopped fresh Italian parsley
Extra-virgin olive oil, to finish
Crusty bread, for serving

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.

ZUPPA DI COZZE E VONGOLE



Zuppa Di Cozze E Vongole image

Mussel and clam soup. Recipe of the Month from i Ricchi's in Washington DC. Top 10 Restaurants in the USA - 1995 - American Academy of Restaurant Sciences

Provided by Cucina Casalingo

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 garlic clove, smashed
1/4 chili pepper, crushed
3 1/4 cups canned tomatoes, crushed slightly
3 fresh tomatoes, chopped
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 lemon, squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
24 mussels (6 mussels per serving)
32 clams (8 clams per serving)
white wine
sliced day-old bread
chopped fresh parsley

Steps:

  • Steam clams and mussels in a little white wine. (This may be done ahead of time.)
  • Heat oil in a pan and add garlic, herbs, and chili pepper.
  • When garlic is light golden, add tomatoes, lemon, and seasoning.
  • Bring to a boil; remove tomato mixture from heat.
  • Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
  • Splash in 2-3 tablespoons of white wine, reduce.
  • Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
  • When hot, arrange in medium oval plate.
  • Top with tomato sauce.
  • Garnish with 2 thin slices of bread, toasted and rubbed with garlic.

Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 885.3, Carbohydrate 19.1, Fiber 3.3, Sugar 7.6, Protein 28.8

FISH IN "ACQUA PAZZA"



Fish in

This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.

Yield Serves 4

Number Of Ingredients 8

4 5-ounce red snapper fillets
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped tomatoes
2 tablespoons olive oil (preferably extra-virgin)
1 1/2 teaspoons drained capers
Fresh Italian parsley, chopped

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.

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