Aqua pazza is an Italian dish whose name translates as “crazy water.” This is how you can describe the taste amazingly broth, which is obtained after extinguishing, because it includes aromatic onions, fennel, white wine, sweet cherry tomatoes and juices, secreted from fish. In the preparation of aqua pazzo traditionally any white fish fillet is used. She sinks already in almost cooked broth (or sauce) and stew for several minutes until cooked. The highlight of the whole taste is given by tart capers. Serve the dish with plenty of white bread so you can dunk and enjoy every bit of it. It is very Italian! Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fillet of striped perch weighing 170 g., Without skin, you can take flounder, halibut or any other solid white fish
- 2 tbsp. l olive oil + optional for serving
- 2 garlic cloves, chopped and peeled
- 1 red onion, sliced into thin half rings
- 1 fennel root, sliced into thin half rings
- 0.5 tsp red pepper flakes
- 1 tsp coarse salt
- 0.5 tbsp. dry white wine
- 1 can (400 gr.) Canned cherry tomatoes
- 1 tbsp. water
- 2 tbsp. l capers
- 2 tbsp. l chopped fresh parsley
- Crusted bread
Recipes with similar ingredients: fish fillet, cherry tomatoes, fennel onion, white wine, capers
Recipe preparation:
- Heat a straight-frying pan over medium-high heat. Add olive oil, garlic, red onion, dill and black pepper. Pour 0.5 tsp. salt. Fry, stirring often with a wooden spoon, for 5 minutes, or until the vegetables are soft and aroma will go.
- Pour in the wine. Stir, scraping from the bottom of the pan sticky pieces and simmer until liquid evaporates for about half, about 2 minutes. Add tomatoes, water and capers. Bring to a boil, then reduce heat to moderately low so that maintain a low boil, and simmer for 10 minutes.
- Sprinkle the remaining fish with 0.5 tsp. salt. Dip it in the broth and cover tightly. Cook for 12-15 minutes, or until the fish will become hard and matte. Remove the lid and pour the fish sauce. Sprinkle with parsley, drizzle with olive oil and serve with plenty of bread with a crust to dunk in the broth.
