Acqua Pazza

Acqua Pazza means 'Crazy Water' in Italian. This poached fish in a light broth is absolutely delicious and well worth a try.

Key Details

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Difficulty: Easy

Ingredients

  • 1 carrot
  • 2 spring onions
  • 1 fennel bulb
  • 3 crushed garlic cloves
  • 250g cherry tomatoes
  • 2 pinches of chilli flakes
  • 2 tsp capers
  • a handful of black pitted olives
  • whole sustainably sourced sea bream
  • 1/2 bunch parsley
  • 175ml white wine
  • 300ml water
  • 1 lemon
  • a handful of mint
  • 1 carrot
  • 2 spring onions
  • 1 fennel bulb
  • 3 crushed garlic cloves
  • 250g cherry tomatoes
  • 2 pinches of chilli flakes
  • 2 tsp capers
  • a handful of black pitted olives
  • whole sustainably sourced sea bream
  • 1/2 bunch parsley
  • 175ml white wine
  • 300ml water
  • 1 lemon
  • a handful of mint

Add a drizzle of oil into a pan on medium heat.

Finely slice your carrots, spring onions and fennel, add to the pan with a generous pinch of salt and soften for 4 minutes.

Add your garlic, whole cherry tomatoes, chilli flakes, capers and olives and cook for a further 4 minutes, softening and gaining a little colour.

Lightly score your gutted and cleaned white fish. Stuff with parsley and then sit on top of your veggies.

Turn the heat up and add your wine. Once the majority of the wine has evaporated,  season, add 300ml water and cover for 10 minutes.

Uncover for a final 2 minutes and allow the broth to reduce. Whack in some more fresh herbs, squeeze over the juice of your lemon, serve with quinoa and enjoy!

 

 

 

 

 

 

Leave a Reply

Your email address will not be published.