Fish Acqua Pazza

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use different types of fish, such as dorado, trout, sea bass, or red mullet.

Ingredients

Scallions - 2 stalks
Fennel - ½ heads
Cherry Tomato Confit - 1 piece
Carrot - 7.1 oz
Garlic - 3 cloves
Mild Chili Spice - ½ pieces
Olives stuffed with lemon - 9 pieces
Olive Oil - to taste
Fish - 24.7 oz
Dry White Wine - 5 fl oz
Lemon - 1 piece
Olive Oil - to taste
Herbs - 1 bunch

Step by Step guide

Step 1

Chop the onion, fennel, and carrot into pieces about ½ cm thick. Cut the tomatoes in half. Thinly slice the garlic and chili. Crush the olives and remove the pits. Clean and gut the fish. Heat a large skillet over high heat and add 1 tablespoon of olive oil. Add the onion, fennel, and carrot, and after 4 minutes, add the tomatoes, garlic, chili, and olives. Sauté for 2 minutes, stirring. Make shallow cuts on both sides of the fish and stuff half of the herbs into the cavity.

Step 2

Place the fish on top of the vegetables, pour in the wine, and allow it to reduce by half. Add about 300 ml of water to create a layer that is 1 cm thick, cover, and let it cook on high heat for 8 minutes. Finely grate the lemon zest and chop it together with the remaining herbs.

Step 3

Remove the lid and baste the fish with its juices for 1 minute. Check the flesh in the thickest part near the head: if it flakes easily from the bone, the fish is ready. Transfer it to a serving platter, top with vegetables, drizzle with extra virgin olive oil and lemon juice, and sprinkle with zest and herbs. Serve with bread, young potatoes, rice, or couscous.