Let’s say you come home late, you are starving, yet you want a good meal: grab a piece of your favorite fish and make it in acqua pazza, i.e. in crazy water.
Get a loaf of good French bread to sop up the juices and a bottle of decent white wine and you are going to have a great meal. (sauce is made up of white wine, spices and fish juices).
INGREDIENTS: 2 hungry people
- 1 pound of sea bass steak or your favorite fish
- 1 cup of cherry tomatoes, organic if possible
- 4 cloves of garlic
- 1 cup of small baby potatoes or 1 large baking potato
- salt, pepper, sumac, ground cumin, thyme
- olive oil, as needed
- 1 cup of white wine
The acqua pazza idea and recipe is Italian in origin, of course; but seeing the upheavals and tumult in our Middle-Eastern region these days made me feel that it was perfectly fitting to cook this fish, in an acqua pazza (tr. crazy water).
You can let go of restraint here and throw a bunch of things in your acqua pazza: shrimp, clams, lots of garlic (of course), herbs, some fennel along with the potatoes, anything that comes your way.
- Heat some olive oil in a large pan. Throw in the potatoes and a few tablespoons of water and brown them all over, shaking the pot from time to time.
- Sprinkle salt, sumac, cumin and thyme on the fish. Mash the garlic cloves with a dash of salt in a mortar.
- After 15 minutes, when the potatoes are nearly done, add the fish and brown it for a couple of minutes. Add the tomatoes and the wine and cover the pot; the liquid should come halfway up the fish, if not add some water.
- Let the fish cook in the wine and the steam for 15 minutes, flipping it every so often. Add the garlic the last five minutes of cooking.
- When the fish flakes easily, test the potatoes, and serve with a nice crusted French bread.
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