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Fish in "Crazy Water" |
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Serves: 4
Print this Recipe
(Pesce in Acqua Pazza)
Category: Fillets and Steaks
Exactly why this Neapolitan way of cooking fish is called crazy water is not certain, but it is probably a reference to the sea water that fisherman once used to cook their fresh catch. Though this method is usually used to cook whole fish, I find it works well with fillets, too. Use a firm variety that will hold its shape as it simmers.
3 tablespoons olive oil
1 clove garlic, thinly sliced
4 plum tomatoes, halved, seeded, and chopped
1 tablespoon chopped fresh flat-leaf parsley
Pinch of crushed red pepper
1/2 cup water
Salt to taste
1 1/2 pounds firm fish fillets, such as sea bass, turbot, or red snapper
1 Pour the olive oil into a large skillet. Add the garlic and cook over medium heat until golden, about 5 minutes. Add the tomatoes, parsley, red pepper, water, and salt to taste. Bring to a simmer and cook 5 minutes.
2 Add the fish to the skillet and baste it with the sauce. Cover and cook 5 to 10 minutes, or until the fish is just barely opaque when cut in the thickest part. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fish in "Crazy Water" comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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