The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.
6 fillets of fresh snapper 180g portions
3 cloves of garlic finely sliced
400g tinned Mutti cherry tomatoes drained (liquid separated)
Extra virgin olive oil
A few sprigs of parsley, finely chopped
Small handful fresh basil
1-2 dried chilli peppers or red pepper flakes (optional)
A handful of black olives
1 tablespoon salted capers (rinsed)
3 anchovy fillets
50ml white wine
Fish stock 200ml
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
Slow cooked meat in sauce or meat juices is one of the most satisfying foods not only to prepare, but to eat.
This recipe is exactly that. although this is a popular dish to prepare in winter,
it makes a regular occurrence on our dinner table throughout the year.