Fish acqua pazza
2 servings
30 minutes
The recipe is taken from the book "Jamie Cooks Italy" by Jamie Oliver. "I can't help but share with you an amazingly simple way to cook a whole fish. It turns out tender and flavorful, and you don't risk overcooking it. Each ingredient in the dish adds its own exquisite note, and it's wonderful!
1
Chop the onion, fennel, and carrot into pieces ½ cm thick. Cut the tomatoes in half. Thinly slice the garlic and chili. Crush the olives and remove the pits. Clean and gut the fish. Place a large pan over high heat and pour in 1 tbsp of olive oil. Add the onion, fennel, and carrot; after 4 minutes add the tomatoes, garlic, chili, and olives. Fry for 2 minutes while stirring. Make slight cuts on both sides of the fish and place half of the herbs inside.
- Spring onion: 2 stems
- Fennel: 0.5 head
- Carrot: 200 g
- Cherry tomatoes on the vine: 1 piece
- Garlic: 3 cloves
- Chili pepper: 0.5 piece
- Green olives: 9 pieces
- Fish: 700 g
- Fresh herbs: 1 bunch
2
Place the fish on top of the vegetables, pour in the wine and let it evaporate by half. Add about 300 ml of water to create a layer 1 cm thick, cover and cook on high heat for 8 minutes. Grate the lemon zest finely and chop it along with the remaining herbs.
- Fish: 700 g
- Dry white wine: 150 ml
- Lemon: 1 piece
- Fresh herbs: 1 bunch
3
Remove the lid and baste the fish with juices for 1 minute. Check the flesh in the thickest part near the head: if it easily separates from the bone — the fish is ready. Transfer it to a plate, top with vegetables, drizzle with extra virgin oil and lemon juice, sprinkle with zest and herbs. Serve with bread, young potatoes, rice or couscous.
- Fish: 700 g
- Extra virgin olive oil: to taste
- Lemon: 1 piece
- Fresh herbs: 1 bunch