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Acqua pazza

An Italian dish consisting of whitefish poached in a light broth with tomatoes, garlic, and onion.
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Acqua pazza
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Servings: 4 to 6
Total Time: 30 minutes
Recipe by: Frankie


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


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.

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