Aqua Pazzo

Have you heard of this dish?  I first had it on the Amalfi Coast in Italy.  It has stuck with me ever since.  It’s an amazing fish ‘stew’, translated: crazy water.  It’s deceivingly simple to make for the depth of flavors.  Use either a whole fish (head, bones, and all for more flavor) or just a filet.  I used cod for my preparation.

Saute onion and garlic and add wine (~2 c), water (~4 c), capers, lemon juice and salt.  Simmer for 10 minutes until reduced and flavored.  Meanwhile season and dust the fish with flour and pan sear over medium high heat.  It does not need to be cooked through as you will finish cooking it in the broth.

Add fish to broth, along with fresh halved grape tomatoes, olives, and sun dried tomatoes. Simmer for 5 minutes.

At this point you can add fresh clams or mussels, cover and continue to simmer until shell fish opens.  I added leftover mussels with it’s flavorful broth and simmered until warmed through.

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What an amazing dish!  It was so full of flavor and freshness.  I loved the Mediterranean spin of olives, capers, sun dried tomaotes… it took me back to that amazing meal I had in Italy with the boats sitting on the beaches and colorful houses clinging to the sides of steep cliffs.

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