Acqua Pazza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 379
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 35
- Cholesterol
- 73
- Sodium
- 1059
- Total: 40 min
- Active: 20 min
Ingredients
3 tablespoons extra-virgin olive oil
2 shallots, sliced
1 stalk celery, chopped (about 1/2 cup)
1 Fresno chile, finely chopped
1/2 bulb fennel, thinly sliced (about 1/2 cup)
Kosher salt and freshly ground black pepper
3 cups cherry tomatoes
3 cloves garlic, grated
3/4 cup crisp white wine
1/4 cup halved kalamata olives
2 tablespoons drained capers
Four 6-ounce skinless cod fillets
2 teaspoons lemon zest (from about 1 lemon; reserve lemon for juicing, optional)
2 tablespoons chopped fresh basil, for garnish
2 tablespoons chopped fresh parsley, for garnish
Crusty bread, for serving
Directions
- Add the olive oil to a straight-sided skillet and heat over medium. Add the shallots, celery, Fresno chile and fennel and season with a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the cherry tomatoes and garlic and season with another pinch of salt. Add the white wine and bring to a simmer, then reduce the heat to low and cover. Cook until the tomatoes are soft and easily smashed with the back of a spoon, about 10 minutes. Remove the lid and carefully smash the tomatoes, releasing their juices. Add the olives and capers.
- Pat the fish dry, sprinkle with the lemon zest and season all over with salt and pepper. Nestle the fish into the tomato mixture. Cover the skillet and cook until the fish is opaque and easily flakes with a fork, 10 to 15 minutes. Turn off the heat and garnish with the basil and parsley. Use the zested lemon to squeeze lemon juice on top, if desired. Serve with crusty bread.