Dinner in Ireland's West.....😇😊

[IrishBubbaLiberal]

15. Pesce all'Acqua Pazza , simple recipe I use

I LOVE this review……Simple, Easy, Quick and TASTY

😎😇😍


I do modify recipes to ADD 1/2 cup dry white wine,
So reduce the amount of Water too.

https://italianchef.com/pesce-allacqua-pazza/#google_vignette

Pesce all’Acqua Pazza

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

INSTRUCTIONS
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.

Or this 2nd recipe……

https://italianchef.com/pesce-allacqua-pazza/#google_vignette

Fish In Crazy Water
Prep 15 min cook 20 min

Fish In Crazy Water is a quick, elegant and truly foolproof recipe. The fish gently poaches in a tomato broth that is light and flavorful.

Neapolitans are known for being noisy, theatrical, food-loving and passionate. So it is no surprise that they created a dish called “Pesce all’acqua pazza” that translates to “fish in crazy water”.

The dish is actually very elegant and what is really crazy is how simple it is to make and only takes about 35 minutes to prep and cook.

It works with any fillets of firm white fish like cod, halibut, bass or snapper. The fish is poached in the “crazy water”, which is a light, delicious tomato broth flavored with olive oil, garlic and fresh herbs ready to be mopped up with crusty ciabatta bread.
(……..)

INGREDIENTS

2 tbsp olive oil- divided
3 large cloves garlic, thinly sliced
1 tsp dried thyme
2 tbsp fresh, whole oregano leaves and a little extra for garnish.
pinch red chili flakes
1 cup ripe cherry tomatoes, sliced in half (the riper and softer the better)
½ cup white wine or dry vermouth (optional)
1 cup water
12-16 oz cod fillet cut in half (halibut or rock fish filets also work) - cooking time may vary with fish and its thickness.
salt to tase
For the garnish lemon wedges and oregano leaves

INSTRUCTIONS

Add 1 tbsp olive oil and the sliced garlic to a cold 8” inch pan and heat on medium fire. as soon as the garlic starts to sizzle, remove from heat and add chili flakes. (keep the flame or element on).
Over the sink, add the halved cherry tomatoes. They might splatter a little when they hit the hot oil. Once they have settled down, put them back on the fire. Let them blister and release their liquid - about 2 minutes.

Add the water, wine, oregano, and thyme, bring to a simmer and cook for about 10 minutes or until the broth has reduced and has a tomato taste. Press down on some of the tomatoes with a wooden spoon to help break them down to form a chunky broth. Taste and season with salt as needed.

Place the cod fillets skin side down into the broth mixture, (add a little water if you think there is not enough broth). Cover with lid or foil and simmer for about 3 minutes a side until the cod is flaky. (The time will vary depending on which fish you use).

To serve, place spoonfuls of the tomato mixture in the base of a shallow bowl and top with a cod fillet. Finish with a drizzle of olive oil, chopped oregano and lemon wedges and serve with slices of grilled ciabatta or baguette bread.

For more substance, serve a little cooked farro on the side.

😍