Haddock all’acqua pazza ( cooked in crazy water)

( 3.6 out of 5 )
Loading...
  • 4Servings
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In
Print Recipe

What makes the water crazy? Nothing, it is just the name. It is an easy tomato-base broth with herbs;  invented by a fisherman of Neapolitan area. Haddock just goes perfectly with it!

Ingredients

  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +

Step by Step method

  • Heat the oil and the garlic, in a pan large enough to fit the fish. Place the fish in the pan skin-side down. Cook for a few minutes.

  • Add the water and all the spices. Add the tomatoes. Cover reduce the heat to low and simmer for about ten minutes.

  • Squash the tomatoes with a wooden spoon to break them down forming some juice.

  • Season with a pinch of salt. Add the toasted pinenuts and the green olives.

  • Serve warm with the delicious "acqua pazza".

Tips & variations

  • To make it more appetising, I added to the "classic" recipe, roasted pinenuts and green olives.

Leave Comment

- Shopping List
x