Pesce Allacqua Pazza Recipes

PESCE ALL'ACQUA PAZZA

Pesce all'Acqua Pazza image

Provided by Phil Torre

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

4 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
12 grape or cherry tomatoes, sliced in half
3 cups water
2 tablespoons finely chopped flat-leaf parsley
sea salt
2 pounds sea bass or red snapper fillets

Steps:

In a sauté pan at least two inches deep and large enough to hold the fish in one layer, heat the olive oil over medium-high heat and add the garlic and and red pepper flakes and sauté until the garlic is lightly browned.
Add the tomatoes and cook until they start to soften about 5 minutes.
Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes.
Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes.
Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes. Garnish with a little more fresh parsley and serve.

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

Ingredients

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.

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

Ingredients

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.

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