Halibut in aqua pazza from Christian restaurant
1 serving
25 minutes
The halibut in acqua pazza from Christian restaurant is an exquisite dish of Italian cuisine inspired by the traditional method of cooking fish in aromatic broth. 'Acqua pazza', meaning 'crazy water', was historically used by Italian fishermen for quickly cooking fresh catch while minimally preserving its natural flavor. In this recipe, juicy halibut fillet simmers with seafood delicacies—mussels and vongole—absorbing light wine notes and deep freshness of herbs. Sun-dried tomatoes and shallots add a sweet richness, while basil and parsley provide a spicy freshness. The dish's flavor is harmonious, both light and rich, perfect for a special dinner or gourmet treat.
1
Steam vongole, mussels, and asparagus for 4 minutes. Immediately cool down - for example, put them on ice.
- Green asparagus: 60 g
- Mussels: 100 g
- Venus shells (vongole): 100 g
2
Place the cleaned fish fillet, chopped asparagus, vongole, and mussels in a deep container.
- Halibut fillet: 150 g
- Green asparagus: 60 g
- Mussels: 100 g
- Venus shells (vongole): 100 g
3
Sauté shallots and coarsely chopped garlic separately for 2-3 minutes. Add wine and fish broth to the pan.
- Shallots: 1 piece
- Garlic: 1 clove
- White wine: 30 ml
- Fish broth: 50 ml
4
Pour the contents of the pan into a deep dish with fish, add torn basil leaves, tomatoes, chopped parsley, a little salt, and pepper.
- Basil leaves: 5 piece
- Sun-dried tomatoes: 20 g
- Parsley: to taste
5
Cover with foil and bake at 220°C for 15 minutes.
6
After 15 minutes, open the foil and serve the fish immediately.