Alaska Cod Acqua Pazza Food
AQUA PAZZA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Sprinkle with 1/2 teaspoon salt. Cook, stirring often, with a wooden spoon until the vegetables are soft and fragrant, about 5 minutes. Deglaze with the wine and stir, scraping up any bits form the bottom of the scraping. Add the tomatoes, water and capers. Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes.
- Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt. Slide the fish filets into the broth and cover with a tight fitting lid. Cook until the fish is firm and opaque all the way through, 12 to 15 minutes. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with plenty of crusty bread to soak up the broth.
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- Heat a braiser or straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel and pepper flakes to the pan. Season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, for about 5 minutes, or until the vegetables are soft and fragrant. Deglaze with the wine. Stir, scraping up any bits from the bottom of the pan, and simmer until reduced by half, about 2 minutes. Add the tomatoes, water and capers. Bring to a simmer, then reduce the heat to medium low to maintain a gentle simmer and cook 10 minutes.
- Season the fish with the remaining 1/2 teaspoon salt. Slide the fish into the broth and cover with a tight-fitting lid. Cook for 12 to 15 minutes, or until the fish is firm and opaque all the way through. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with olive oil and serve with plenty of crusty bread to soak up the broth.
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