Squid Acqua Pazza Recipes

SQUID ACQUA PAZZA

Squid Acqua Pazza image

This aqua pazza recipe makes use of squid instead of fish. This dish has been made Japanese with the addition of miso paste. For this recipe, two types of miso were used. The combination of the red miso and the wheat miso gives this dish a really nice taste. This is a low calorie dish which is also high in protein. Additionally, squid is rich in taurine which is an essential compound for cardiovascular function, and helps in the development of skeletal muscles, the retina and the central nervous system. Try this easy and healthy dish at home.

Provided by Pearl Ishizaki

Categories Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 piece squid
4 asparagus
2 teaspoons white wine
1 tomatoes
1/2 celery
1 garlic clove
1 red chili pepper
1 tablespoon olive oil
2 tablespoons white wine
1/2 tablespoon red miso
1/2 tablespoon wheat miso
1 tablespoon white wine

Steps:

Wash and clean the squid well. Slice the body into bite-sized rings then toss it with about 2 teaspoons of white wine.
Slice asparagus diagonally. Slice the celery thinly. Cut the tomato in half then remove the head part. Slice each half into quarters along its length then slice in half along its width. Slice the garlic thinly. Slice the dried red chili pepper thinly and you can remove the seeds if you don't want your dish to be too spicy.
In a small bowl, combine wheat miso, red miso plus a tablespoon of white wine then mix the ingredients well.
Turn on your stove to medium-low heat then add a tablespoon of olive oil. Add the garlic and cook until it releases its nice smell.
Increase the heat to medium-high then add the asparagus, tomato, celery, squid and red chili pepper. Add about 2 tablespoons of white wine then mix quickly then cover.
After 30 seconds, remove the lid then add the mixed miso and white wine. Stir-fry quickly then remove from heat.
Serve it immediately and you're done.

Nutrition Facts : Calories 148.2, Fat 7.8, SaturatedFat 1.1, Sodium 342.4, Carbohydrate 13, Fiber 4.1, Sugar 5.3, Protein 5

"ACQUA PAZZA" WITH SEA BASS AND CLAMS

Provided by Food Network

Categories main-dish

Time 1h16m

Yield 4 servings

Number Of Ingredients 21

Ingredients

8 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon minced garlic
2 cups tomato concasse
1/4 teaspoon cayenne pepper
Generous pinch saffron threads
1 pound Littleneck clams, rinsed several times and drained
1 pound black mussels, debearded, rinsed several times and drained
1/2 cup dry white wine
Salt
Freshly ground black pepper
2 Italian eggplants, ends trimmed, thinly sliced
1 green zucchini, end trimmed, thinly sliced
1 yellow zucchini, ends trimmed, thinly sliced
10 basil leaves, chiffonade
4 (6-ounce) sea bass fillets
1 tablespoon butter
1 red bell pepper, cored, seeded, 1/4-inch dice
4 tablespoons Basil Oil, recipe follows
2 cups basil leaves, packed
1 cup olive oil

Steps:

Preheat oven to 350 degrees F.
In a saute pan, over medium heat, add 2 tablespoons olive oil. Cook the onions and garlic until soft and glossy, just beginning to brown. Add the tomatoes, cayenne and saffron, and cook for 5 minutes. Add the clams, mussels and white wine. Cover and continue to cook for another 3 minutes. Uncover and remove from heat. Taste and adjust seasoning with salt and pepper. Reserve.
In another saute pan, over high heat, add 3 tablespoons olive oil. Saute eggplant slices until lightly browned. Add green and yellow zucchini. Cook another 1 minute, just until heated. Add 1 tablespoon of chiffonade of basil. Season, to taste, with salt and pepper. Reserve.
Season sea bass fillets with salt and pepper. In another saute pan, heat the remaining 3 tablespoons of olive oil. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes. Transfer pan to oven and continue to cook another 4 minutes. Transfer to burner, turn fillets. Add butter and baste.
To serve: spoon 1/4 of the tomato sauce on plate. Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass. Garnish with diced bell pepper and remaining chiffonade of basil. Drizzle Basil Oil around edge of tomato sauce.
In boiling salted water, blanch basil leaves for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let dry for 1 hour. Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.

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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