PESCE ALL ACQUA PAZZA

Acqua Pazza translates in Italian to Crazy Water – a well flavoured poaching liquid for fish.

prep
35 MINS
cook
30 MINS
serves
4
prep
35 MINS
cook
30 MINS
serves
4

Ingredients

  • 25g butter
  • 1 tablespoons extra virgin olive oil
  • 1 small onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 yellow capsicum, cut in 1cm strips
  • ¼ cup Prodivore d'Italia Italian Tomato & Basil Paste
  • 100ml dry white wine
  • 2 fillets (300g) firm white fish (flathead, whiting, snapper)
  • 10 pitted green Sicilian olives
  • Chopped fresh parsley, for garnish
  • Crusty bread, for serving

Method

Step 1

Heat butter and oil in a medium non stick frypan over medium-low heat. Add onion and cook gently for 5 minutes or until softened. Add garlic and capsicum, cook a further 3 minutes. Stir in Providore d’Italia Paste and wine, bring to the boil, reduce heat and simmer.

Step 2

Place fish fillets on top of sauce and cover pan with lid or foil. Cook gently for 10-15 minutes or until cooked through. Add olives, season to taste and simmer for a further minute.

Step 4

Garnish with parsley and serve with crusty bread.


Tip

Shaved fennel and cherry tomatoes can be added while sautéing in STEP 1. If using fennel, reserve the fronds for garnish. Adding a drizzle of extra virgin olive oil when serving will also enrich the sauce.