Delicious Italian Pesce All’ Acqua Pazza
Tags: Delicious, Delight, Relax, Sauce, Weekend Dinner, Western Food
Ingredients
Red snapper, sea bass, or sea bream fillet, 150g x 2
(Whole gutted fish is ideal)
Salt for seasoning Flour for dusting
1 clove garlic
2 tablespoons olive oil 300g clams (mussel or vongole)
1/2 cup white seine
6 pitted black olives
1 teaspoon brown anchovy
1 teaspoon capers
2 teaspoons sun dried tomato
2 teaspoons parsley
1 tablespoon extra-virgin olive oil
1 cup water
Pre-cooked vegetables (such as blanched broccoli, sautéed zucchini,
roasted potato)
Preparation
- Season fish with salt, lightly dust it with flour.
- Put olive oil and crushed garlic clove into non-stick frying pan.
- Fry slowly over low heat until the garlic is golden brown, take the garlic out from the oil.
- Place fish in and sear both sides over high heat until golden brown.
- Add clams into the pan, pour white wine, reduce it to a glaze.
- Add olives, capers, chopped anchovy, chopped sun dried tomato and 1 teaspoon parsley.
- Add the water, bring to a simmer over medium fire to combine flavors and reduce the liquid until thickened (you can add some vegetables as an option).
- Drizzle olive oil into the sauce.
- Serve fish in a shallow bowl with thickened broth and garnish with chopped parsley and a few drops of olive oil.
