Description
Acqua Pazza is an Italian dish of lightly herbed broth made with white wine and water used to poach white fish.
Ingredients
Scale
- 1 large white flesh fish, scored (I used Tarakihi)
- 1 cup white wine
- 1 cup water
- 2 stalks spring onions, cut into sections
- 1 small bulb fennel, sliced
- 1 carrot, sliced
- 200 g cherry tomatoes, cut in half
- 4 cloves garlic, pounded
- 1 long red chilli, sliced
- 10 pcs mixed olives, lightly pounded
- 1 tsp dried parsley
- fennel tops
- 1 lemon
- olive oil
- sea salt
Instructions
- In a large pan add olive oil then sauté spring onions, fennel and carrots for 5 minutes
- Add the tomatoes, garlic, chilli, olive and dried parsley, continue to cook for 2 minutes.
- Put fish on top then pour wine, bring to a rapid boil then reduce the wine by half. Pour water, grate some lemon zest on top of fish then top it with fennel tops then cover the pan then cook in high heat for 8 minutes.
- Baste fish with the juices for a minute, season with sea salt.
- Serve drizzled with olive on top and squeeze of lemon juice.