Simple Way to Make Perfect Delicious Acqua Pazza Using Fish Fillets

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The ingredients needed to make Delicious Acqua Pazza Using Fish Fillets:

1. Get 2 Alphonsino (or sea bass and cod)
2. Prepare 10 Clams
3. Prepare 1 clove Garlic (finely chopped)
4. Get 6 ★ Cherry tomatoes (small)
5. Take 1 dash ★ Italian parsley
6. Make ready 4 ★ Black olives
7. Make ready 1 dash ★ Oregano (dried)
8. Prepare 1 dash ★ Thyme (dried)
9. Prepare 150 ml ★ Water
10. Take 50 ml ★ White wine

There, it's sometimes served on toasted. First sauté the garlic, carrots, celery and onions in a little olive oil, to soften them. Tuck the fish fillets down into the veggies and add the water. Cooking fish in Acqua Pazza, or "crazy water" is a great way to ensure you end up with a moist, tasty dish.

Steps to make Delicious Acqua Pazza Using Fish Fillets:

1. Sprinkle salt over the alphonsino fillets and set aside for about 15 minutes.
2. Cut the cherry tomatoes in half. Slice the olives. Roughly chop the Italian parsley. Finely chop the garlic.
3. Pat the [1] fish filets dry with a paper towel.
4. Pour a generous amount of olive oil (not listed in the ingredients) into a deep frying pan and add the garlic to infuse the oil.
5. Place the fish fillets with the skin sides down. Fry over a medium heat to prevent the garlic from burning (you don't need to thoroughly cook the fillets at this point).
6. Once the fish skin is crispy and golden brown, add all of the ★ ingredients. Cover with a lid and steam the contents in the pan (add 1/2 the amount of the parsley).
7. Once the clams open and the olive oil and water have emulsified, taste and season with salt, if necessary (keep in mind that the clams and fish are quite salty).
8. Garnish with the remaining parsley and serve.

Tuck the fish fillets down into the veggies and add the water. Cooking fish in Acqua Pazza, or "crazy water" is a great way to ensure you end up with a moist, tasty dish. This recipe was created after a trip to Italy many years ago, where the little tomatoes, or pomodorini are used in the sauce to cook the fish. We used cod in this recipe, but you could use any meaty whitefish fillets. To serve, place a spoonful of the tomato mixture in the base of a shallow bowl and top with a halibut fillet.

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