Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania
Recipe Type: Secondo (Main course)
Cuisine: From Campania
Author:
Prep time:
Cook time:
Total time:
Serves: 3 servings
Categories: Kids, Dairy Free, Healthy, Quick and Easy, Gluten Free*Use gluten free bread, Season: Summer
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/03/meimanrensheng.com-acquapazza-ingredients.jpg”]
- 120 mls (1/2 cup) extra virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#olive” target=”_blank”]olive oil[/url], good quality plus extra for drizzling
- 2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url] cloves, skinned and finely chopped
- 1 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-chilli” target=”_blank”]chilli[/url], washed, stemmed, seeds removed and finely chopped
- 20 cherry [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Tomato” target=”_blank”]tomatoes[/url], stem removed, washed and cut in half
- 5 grams (¼ cup) flat leaf Italian [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-parsley” target=”_blank”]parsley[/url], washed, leaves removed, and finely chopped
- 400 ml (1 3/4 cups) water
- 6 grams (1 teaspoon) sea salt
- 1 kilo (2.2 pounds) whole [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/seafood-and-fish/#go-fish” target=”_blank”]fish[/url], gutted, scaled, gills trimmed and rinsed (can add [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/seafood-and-fish/#go-clams” target=”_blank”]clams[/url], [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/seafood-and-fish/#go-mussel” target=”_blank”]mussels[/url], and/or [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/seafood-and-fish/#go-prawn” target=”_blank”]prawns[/url] if you like)
- Freshly ground black pepper
- Crusty bread cut into slices
Instructions
- Select a container which fits the size of the fish but not much more (the liquid needs to come into contact with as much of the fish as possible to cook evenly and infuse flavour). Place in the container the olive oil and heat over medium heat.
- When the oil is hot, add the garlic and cook for 1-2 minutes until fragrant but not coloured.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/03/meimanrensheng.com-acquapazza-1-fry-garlic-in-olive-oil.jpg”]
- Add the tomatoes, parsley, chilli, water, 1 teaspoon of salt and freshly ground black pepper to taste. Bring the mixture to a simmer.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/03/meimanrensheng.com-acquapazza-2-add-the-rest-of-the-ingredients.jpg”]
- Add the fish and cover.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/03/meimanrensheng.com-acquapazza-3-add-the-fish.jpg”]
- Cook for 10 to 15 minutes until the thickest part of the fish can be easily pierced. Baste the fish twice during cooking. Place the fish on a serving platter, cover with the sauce and serve.
Notes
The fish can be served with [url href=”https://www.livingalifeincolour.com/recipes/bruschetta-fettunta-grilled-bread/” target=”_blank”]bruschetta (grilled bread which has been drizzled with olive oil and sprinkled with salt).[/url]
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