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Acqua Pazza

"Don't leave until tomorrow what you can eat today"

Acqua Pazza:

  • Tablespoons Olive Oil

  • 2 Garlic Cloves, minced

  • 1 Carrot, finely chopped

  • 2 Cups Cherry Tomatoes, halved

  • 1 1/2 Cups Dry White Wine

  • 3 Tablespoons finely chopped Fresh Parsley

  • 2 Tablespoons finely chopped Fresh Basil

  • 3 Tablespoons Capers

  • Salt and Pepper

  • Dash of Red Pepper Flakes

  • 1 kg Fresh white fillets

Heat the oil and then:

- Add the onion, carrot, and cook until tender
- Add garlic, cook 15 seconds

- Add the wine, parsley, basil, seasonings, and tomatoes, and bring to a simmer

- Add the fish fillets, and spoon some of the hot vegetables and broth over them
- Gently simmer until the fish is barely cooked to the centre

- Taste once more, and adjust seasonings if needed


- Serve the fillets in individual bowls, and spoon a good helping of the tomato mixture into each bowl

- Sprinkle each dish with the fresh parsley and lemon, and serve with some good crusty bread to soak up the tasty juices

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