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 |
Ingredients
- 1/4 cup olive oil, plus more for serving
- 2 small shallots, thinly sliced
- 1 medium fennel bulb, halved and thinly sliced, 1/4 cup fronds reserved for serving
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- Kosher salt
- 2/3 cup dry white wine
- One 14-ounce can cherry tomatoes
- 2 tablespoons capers
- Four 6-ounce fillets skinless halibut or other flaky white fish
- 1/2 cup fresh Italian parsley leaves
- 1/4 cup celery leaves
- 2 teaspoons grated lemon zest
- Toasted crusty bread, for serving
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Thank you Chef Gabe for this delicious recipe, made it today for the family and they loved it. It was amazing, made extra yummy broth with it cause we all love to dip our bread. If I could give it more star’s I would have cats it’s that good. Delizioso