Acqua Pazza
"Don't leave until tomorrow what you can eat today"
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Acqua Pazza:
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Tablespoons Olive Oil
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2 Garlic Cloves, minced
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1 Carrot, finely chopped
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2 Cups Cherry Tomatoes, halved
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1 1/2 Cups Dry White Wine
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3 Tablespoons finely chopped Fresh Parsley
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2 Tablespoons finely chopped Fresh Basil
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3 Tablespoons Capers
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Salt and Pepper
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Dash of Red Pepper Flakes
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1 kg Fresh white fillets
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Heat the oil and then:
- Add the onion, carrot, and cook until tender
- Add garlic, cook 15 seconds
- Add the wine, parsley, basil, seasonings, and tomatoes, and bring to a simmer
- Add the fish fillets, and spoon some of the hot vegetables and broth over them
- Gently simmer until the fish is barely cooked to the centre
- Taste once more, and adjust seasonings if needed
- Serve the fillets in individual bowls, and spoon a good helping of the tomato mixture into each bowl
- Sprinkle each dish with the fresh parsley and lemon, and serve with some good crusty bread to soak up the tasty juices