home
home








REGISTER for FREE to...
  • Save Recipes in Your Own Recipe Box
  • Keep Track of Recipes you like/dislike
  • Share Your Comments/Tips on Recipes
REGISTER





Acqua pazza

An Italian dish consisting of whitefish poached in a light broth with tomatoes, garlic, and onion.

like YEP RATING: 95% (20 total votes)
Acqua pazza


Servings: 4 to 6
Total Time: 30 minutes
Recipe by: Frankie

Ingredients

2 pounds boneless skinless tilapia fillets
salt & pepper
2 TBSP olive oil
1 yellow onion, thinly sliced
2 Roma tomatoes, chopped
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 TBSP capers
1/2 cup white wine
4 cups water
1/4 cup freshly chopped parsley


Directions

1. Pat the tilapia fillets dry and generously season all over with salt & pepper, set aside.

2. Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the onion, tomatoes, garlic, red pepper flakes, capers, and 1/4 tsp salt. Cook, stirring occasionally, about 2 minutes. Pour in the wine and cook until reduced, about 4 minutes.

3. Add the water to the pot and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Season broth with salt & pepper to taste.

4. Nestle the fish fillets in the pot and make sure they're submerged, cover the pot and simmer until fish is cooked through and flaky, 6 to 8 minutes.

5. Serve the fish fillets in shallow bowls topped with the broth and sprinkled with the fresh parsley.



Recipe Feedback


Did you like this recipe?



Got some tips or comments for this recipe?




Acqua pazza





Kitchen Essentials
Affiliate links to products we use and recommend