Acqua Pazza - Italian Poached Fish
Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.The literal translation of this dish is "f
Foto: RecipeTin Eats
Bahan-bahan
- 2 x 180g/6oz snapper fillets, or other white fish, (, skin on, bones and scales removed (Note 1))
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- 1/4 red onion (, sliced 1cm / 1/3" thick)
- 1/2 fennel (medium) (, sliced sliced 1cm / 1/3" thick)
- 1/2 large red chilli (cayenne pepper) (, seeds removed and finely chopped (Note 2))
- 2 g arlic cloves (, finely minced)
- 15 red cherry tomatoes (, halved)
- 10 yellow cherry tomatoes (, halved (or more red))
- 3/4 cup chardonnay (not too woody) (, or other dry white wine (Note 3))
- 2 cups water
- 1/4 tsp salt
- 1 tbsp basil (, finely sliced (keep stems), plus more for garnish)
- 1 tbsp parsley (, finely chopped (keep stems))
- 1 crusty baguette (, cut 4 to 6 slices on a diagonal, 1cm / 1/3" thick)
- 1/4 tsp salt
- 1 - 2 tbsp extra virgin olive oil
- 1 g arlic clove (, halved (for rubbing))
Langkah-langkah
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Sauté fennel and onion: Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook 4 minutes until softened but not golden.
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Garlic and chilli: Add garlic and chilli, cook for 1 minute until garlic is softened.
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Tomatoes: Add cherry tomatoes, cook for 4 minutes.
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Reduce wine: Turn stove up to high, add wine and simmer rapidly for 2 - 3 minutes until reduced by half.
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Simmer sauce: Add water and salt, and the basil & parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for 20 - 25 minutes until sauce reduces by about 2/3 (it will thicken from tomatoes breaking down).
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Cook fish: Sprinkle flesh side of fish with salt, then place on sauce skin side down (it will mostly sit above sauce). Cover with lid (or foil or tray) and cook for 6 minutes or until internal temperature registers 55°C/131°F (for medium, no rare/raw left with optimum juiciness).
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Remove fish: Remove lid, transfer fish to plate.
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Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.
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Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.
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Garnish with extra basil and a drizzle of olive oil. Serve immediately.
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Preheat oven to 180°C/350°F (all types).
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Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.
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Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (11% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| x 180g/6oz snapper fillets | 2 | - | - |
| salt | 0.25 tsp | - | - |
| extra virgin olive oil | 2 tbsp | - | - |
| red onion | 0.25 | - | - |
| fennel | 0.5 | - | - |
| large red chilli | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| red cherry tomatoes | 15 | Rp 12.000/kg | Rp 18.000 |
| yellow cherry tomatoes | 10 | Rp 12.000/kg | Rp 12.000 |
| chardonnay | 0.75 cup | - | - |
| water | 2 cups | - | - |
| salt | 0.25 tsp | - | - |
| basil | 1 tbsp | - | - |
| parsley | 1 tbsp | - | - |
| crusty baguette | 1 | - | - |
| salt | 0.25 tsp | - | - |
| - 2 tbsp extra virgin olive oil | 1 | - | - |
| arlic clove | 1 g | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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