Распечатать
E-mail
 |
Ингредиенты
- 3-4 cloves of garlic, peeled and slightly crushed
- 500g (1 lb) cherry or grape tomatoes
- 3-4 cloves of garlic, peeled and slightly crushed
- 500g (1 lb) cherry or grape tomatoes
- Olive Oil
- A few sprigs of parsley, finely chopped
- Salt
- Optional:
- 1-2 dried chili peppers or red pepper flakes
- A handful of olives
- Capers
- A few anchovy fillets
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 915g | |
| Calories 692 | |
| Calories from Fat 138 | 20% |
| Total Fat 15.48g | 19% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 2085mg | 60% |
| Total Carbs 144.0g | 38% |
| Dietary Fiber 18.6g | 62% |
| Sugars 109.79g | 73% |
| Protein 10.93g | 17% |
%3C/p%3E%3Cp%3E3-4%20cloves%20of%20garlic,%20peeled%20and%20slightly%20crushed%3C/p%3E%3Cp%3E500g%20(1%20lb)%20cherry%20or%20grape%20tomatoes%3C/p%3E%3Cp%3EOlive%20Oil%3C/p%3E%3Cp%3EA%20few%20sprigs%20of%20parsley,%20finely%20chopped%3C/p%3E%3Cp%3ESalt%3C/p%3E%3Cp%3EOptional:%3C/p%3E%3Cp%3E1-2%20dried%20chili%20peppers%20or%20red%20pepper%20flakes%3C/p%3E%3Cp%3EA%20handful%20of%20olives%3C/p%3E%3Cp%3ECapers%3C/p%3E%3Cp%3EA%20few%20anchovy%20fillets%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EYou%20start%20by%20saut%C3%A9ing%20a%20few%20cloves%20of%20garlic%20in%20olive%20oil,%20along%20with%20the%20chili%20pepper%20if%20you%20want%20some%20heat,%20as%20if%20you%20were%20making%20an%20ajo%20e%20ojo,%20in%20a%20pan%20wide%20enough%20to%20fit%20your%20fish%20filets%20in%20a%20single%20layer.%3C/p%3E%3Cp%3EThen,%20letting%20the%20oil%20cool%20a%20bit,%20add%20cherry%20or%20grape%20tomatoes,%20which%20you%20can%20split%20in%20two,%20and%20a%20splash%20of%20white%20wine,%20along%20with%20any%20of%20the%20other%20optional%20ingredients%20you%20might%20be%20in%20the%20mood%20for.%20Let%20the%20tomatoes%20simmer%20for%20a%20minute%20or%20two,%20to%20soften.%3C/p%3E%3Cp%3EPlace%20filets%20of%20a%20white-fleshed%20fish%20into%20this%20%E2%80%98bath%E2%80%99%20and%20add%20enough%20water%20(or%20fish%20broth)%20to%20come%20about%20halfway%20up%20the%20fish.%20Season%20with%20salt%20and%20pepper%20and%20sprinkle%20with%20some%20chopped%20parsley.%20Cover%20partially%20and%20allow%20the%20fish%20to%20simmer%20gently%20until%20it%20is%20cooked%20through,%20about%205-10%20minutes,%20depending%20on%20the%20type%20and%20thickness%20of%20the%20fish.%3C/p%3E%3Cp%3EServe%20your%20immediately,%20with%20a%20bit%20more%20parsley%20if%20you%20like%20for%20color.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThere%20are%20more%20%E2%80%98refined%E2%80%99%20versions%20of%20acqua%20pazza%20that%20start%20with%20a%20soffrito%20of%20onion%20instead%20of%20garlic.%20Other%20versions%20start%20with%20onion,%20carrot%20and%20celery.%20Some%20recipes%20also%20call%20for%20the%20addition%20of%20bay%20leaf%20and%20other%20herbs%20to%20the%20poaching%20liquid.%3C/p%3E%3Cp%3EThe%20type%20of%20fish%20is%20yours%20to%20choose,%20but%20firm,%20white-fleshed%20fish%20work%20best.%20Orata%20(sea%20bream)%20is%20probably%20the%20most%20typical%20fish%20used%20for%20acqua%20pazza,%20but%20merluzzo%20(fresh%20cod),%20scorfano%20(red%20fish),%20rombo%20(turbot)%20and%20spigola%20(bass)%20are%20also%20favorites%E2%80%94I%E2%80%99ve%20even%20seen%20recipes%20calling%20for%20sgombro%20(mackerel)%20although%20personally%20I%E2%80%99m%20a%20bit%20doubtful%20about%20this%20last%20option.%3C/p%3E%3Cp%3EYou%20can%20also%20make%20whole%20fish%20all%E2%80%99acqua%20pazza%20if%20you%20like%E2%80%94in%20fact,%20this%20was%20the%20original%20way%20to%20make%20it.%20If%20you%20opt%20for%20using%20a%20whole%20fish,%20you%20will%20have%20to%20turn%20the%20fish%20over%20gingerly%20during%20cooking%20to%20make%20sure%20it%20cooks%20fully%20on%20both%20sides.%20With%20filets,%20assuming%20that%20they%20are%20not%20too%20thick,%20this%20should%20not%20be%20necessary.%3C/p%3E%3Cp%3EPesce%20all%E2%80%99acqua%20pazza%20(Fish%20Poached%20in%20%E2%80%9CCrazy%20Water%E2%80%9D)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E6%20or%20more%20fillets%20of%20white-fleshed%20fish%20(see%20Notes)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EYou%20start%20by%20saut%C3%A9ing%20a%20few%20cloves%20of%20garlic%20in%20olive%20oil,%20along%20with%20the%20chili%20pepper%20if%20you%20want%20some%20heat,%20as%20if%20you%20were%20making%20an%20ajo%20e%20ojo,%20in%20a%20pan%20wide%20enough%20to%20fit%20your%20fish%20filets%20in%20a%20single%20layer.%3C/p%3E%3Cp%3EThen,%20letting%20the%20oil%20cool%20a%20bit,%20add%20cherry%20or%20grape%20tomatoes,%20which%20you%20can%20split%20in%20two,%20and%20a%20splash%20of%20white%20wine,%20along%20with%20any%20of%20the%20other%20optional%20ingredients%20you%20might%20be%20in%20the%20mood%20for.%20Let%20the%20tomatoes%20simmer%20for%20a%20minute%20or%20two,%20to%20soften.%3C/p%3E%3Cp%3EPlace%20filets%20of%20a%20white-fleshed%20fish%20into%20this%20'bath'%20and%20add%20enough%20water%20(or%20fish%20broth)%20to%20come%20about%20halfway%20up%20the%20fish.%20Season%20with%20salt%20and%20pepper%20and%20sprinkle%20with%20some%20chopped%20parsley.%20Cover%20partially%20and%20allow%20the%20fish%20to%20simmer%20gently%20until%20it%20is%20cooked%20through,%20about%205-10%20minutes,%20depending%20on%20the%20type%20and%20thickness%20of%20the%20fish.%3C/p%3E%3Cp%3EServe%20your%20immediately,%20with%20a%20bit%20more%20parsley%20if%20you%20like%20for%20color.%3C/p%3E%3Cp%3E2.6%3C/p%3E%3Cp%3Ehttp://memoriediangelina.com/2014/09/26/pesce-allacqua-pazza-fish-poached-in-crazy-water/%3C/p%3E%3Cp%3E(c)%20Frank%20A.%20Fariello,%20Jr.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}