Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easy acqua pazza with fish fillets. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
In this Italian dish, fish is gently poached in "crazy water" flavored with fennel, garlic, and tomato. Any firm, flaky white fish fillets will do. Coat the fish with the ground fennel and season liberally with salt.
Easy Acqua Pazza with Fish Fillets is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Easy Acqua Pazza with Fish Fillets is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook easy acqua pazza with fish fillets using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Easy Acqua Pazza with Fish Fillets:
- Prepare 4 fillets Lightly salted cod (or golden red fish, bream or plaice)
- Make ready 1 pack Clams
- Take 6 Cherry tomatoes
- Take 25 grams Black olives, sliced
- Take 2 clove Garlic, sliced
- Get 1 knob Ginger (julienned)
- Make ready 2 tbsp Olive oil
- Prepare 1 Salt and pepper
- Take 200 ml ● Water
- Prepare 1 tsp ● Consomme powder
- Take 1 small amout Parsley
It's a great recipe if you're new to cooking fish: The fish gently poaches in the tomato broth so it's hard to overcook, and the broth itself is so delicious and dunkable (save some of that. Salmon cooked in 'crazy water' (acqua pazza) is a lightning-fast but fresh version of a traditional Italian recipe, where salmon poaches in a flavorful tomato and wine sauce. Slide the fish into the broth and cover with a tight-fitting lid. Il pesce all'acqua pazza (fish in crazy water recipe) è uno dei secondi di pesce leggero e gustoso che si prepara con pochi ingredienti e si cucina in meno.
Instructions to make Easy Acqua Pazza with Fish Fillets:
- Rub the clams to wash the shells and soak in a bowl of plenty of water with 2 tablespoons of salt to de-grit.
- Cut the cherry tomatoes in half. Julienne the ginger and slice the garlic. I used sliced olives, but if they're whole, slice.
- Heat olive oil in a frying pan. Add the ginger and garlic and fry over low heat until aromatic. Arrange the cod fillets and add the ● ingredients.
- Add the drained clams and cover with a lid. Cook until the clams open.
- Taste the broth and season with salt and pepper if necessary. Toss the with black olives, cherry tomatoes and parsley. Serve.
Acqua pazza literally means "crazy water." Traditionally, it is an Italian dish in which fish is cooked in water flavored with tomatoes and garlic. Bring to a boil, reduce the heat to medium-low and simmer while the fish is cooking. Season the fish fillets with salt and pepper and lightly dust both sides of the. The term acqua pazza (pronounced [ˈakkwa ˈpattsa]; Italian for '"crazy water"') is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces.
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