Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Pesce all’Acqua Pazza
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 85 mg
- Sodium
- 1012 mg
Pesce all’acqua pazza means “fish in crazy water.” The sauce is a simple flavoring of garlic, fennel, tomatoes, herbs, salt and a good pinch of crushed red pepper flakes for heat. Be sure to serve with lots of toasted crusty bread for sopping up every last bite.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 85 mg
- Sodium
- 1012 mg
Ingredients
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Directions
- Heat 3 tablespoons of the olive oil in a large high-sided skillet over medium heat. Add the shallots and fennel and cook, stirring occasionally, until tender and translucent but not browned, about 5 minutes. Add the crushed red pepper flakes, garlic and 1/2 teaspoon salt; continue to cook until the garlic is just tender and fragrant, 1 to 2 minutes more. Stir in the white wine and cook until it’s almost all absorbed, 1 to 2 minutes. Stir in the cherry tomatoes, capers, 1/2 teaspoon salt and 1/2 cup water; bring to a simmer.
- Meanwhile, season both sides of the halibut with a couple pinches of salt. Carefully nestle the fish in the simmering sauce. Cover with a tight-fitting lid, then reduce the heat to medium low. Cook until the fish is just cooked through and the sauce has reduced slightly, 12 to 15 minutes.
- Meanwhile, toss the parsley, celery leaves, lemon zest, reserved fennel fronds and remaining 1 tablespoon olive oil in a small bowl until well combined.
- Uncover and taste the sauce for seasoning; add more salt if needed. Top with the herb salad and drizzle with olive oil. Serve with toasted crusty bread for dipping.
