Acqua pazza
Servings: 4 to 6
Total Time: 30 minutes
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.
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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