Crazy Water Poached Cod
Source of Recipe
Internet
Recipe Introduction
Acqua pazza (food)
From Wikipedia, the free encyclopedia
A variation of Acqua pazza featuring black olives, scallions and mushrooms
The term acqua pazza (lit. crazy water in Italian) is used in Italian cuisine to refer to a recipe for poached white fish,[1] or to simply refer to the lightly herbed broth used to poach it.[2]
Contents
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1 Origin
2 Ingredients
3 Other uses
4 See also
5 References
6 External links
Origin
While the dish originated from fishermen of the Neapolitan area, who would sautée the catch of the day in seawater together with tomatoes and extra virgin olive oil,[1] the term itself most likely originated from Tuscany; Mezzadria peasants would make wine, but had to give most to the landlord, leaving little left for them to drink.[3] The peasants were resourceful, however, and mixed the stems, seeds, and pomace leftover from the wine production with large quantities of water, brought it to a boil, then hermetically sealed in a terracotta vase and fermented it for several days. Called l'acquarello or l'acqua pazza,[3] the result was a water barely colored with wine, which the fisherman may have been reminded of when seeing the broth of the dish, colored slightly red by the tomatoes and oil.
Acqua pazza became a very popular dish with tourists on Capri Island in the 1960s.[1]
List of Ingredients
Aside from the white fish (bass, cod, halibut, etc.) the standard ingredients are:
pomodorini (cherry tomatoes)
water
salt
olive oil (preferably extra virgin)
However, a large variety of other ingredients can be used and substituted—for instance red snapper,[4] shrimp,[5] or even Maine lobster[6] instead of white fish; vegetables such as garlic, celery, carrots, and green onions;[7] and herbs and spices like pepper, capers, bay leaves, parsley, fennel, and lemon. Some recipes also call for bread (for dipping in the broth).[4] baugette or crusty loaf.Recipe
Acqua Pazzo
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 cup water
3/4 cup dry white wine
2 tablespoons capers
3/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
4 (6-ounce) cod fillets
10 kalamata olives, pitted and chopped
Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.
Variation;
2 T olive oil
4 cloves garlic
1/4 tsp red pepper flakes
1 small red onion,halved lengthwise and thinly sliced
1 14-15oz can diced tomatoes, well drained
2 sprigs fresh oregano+1 T chopped
3/4 C white wine
1 8oz bottle clam juice
1 C water
1 1/2 pounds true cod in 4 even pieces
salt pepper
1 T chopped parsley
1 lemon, cut in wedges
Bread for dipping and 1 slice under the fish in bowl.
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