![]() Trust me when I say that you do not want to skip the crostini!! How to make Acqua Pazza A fabulous splash of summer colour!īasil and parsley – That moment they’re sprinkled into the hot sauce and the fresh herby flavour hits you, you know you’re in for something special!Īnd here’s what you need for the garlic crostini. Tomato – Both red and yellow cherry tomatoes here, simmered in the sauce until they break down to form part of the sauce. It’s more about adding a really subtle background warmth. We’re using a big red chilli here – and only half at that – which means the spiciness is virtually non-existent. Don’t skip the fennel even if you’re not a huge fan the aniseed flavour is very mild in the finished dish Ĭhilli and garlic – Excellent friends of tomato and wine. Fennel is an Italian favourite which adds fabulous sweet flavour into the sauce. Best non-alcoholic sub: chicken or fish stock (low sodium) įennel and onion – The sauce flavour base. Unless you can’t consume alcohol, I really urge you not to skip the wine. ![]() While it will work just fine, it’s not so common to see it with this kind of sauce.Ĭhardonnay (or other white wine) – Using a bolder white wine is an excellent option here to pack complexity and depth of flavour into this simple dish. Oily fish – Like salmon, trout, mackerels, mullet and sardines. The texture of the flesh is a bit too delicate for this type of cooking and these fish tend to be very thin fillets and I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare ĭelicate and thin-filleted fish – Like flounder, sole, plaice. ![]() Unless you’re extremely careful they can become dry inside. Fish to avoidįish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Cut a few slashes so it cooks evenly and faster to ensure there’s still juices left in the pan when the fish is done. Small whole fish would also work just fine. Skin-on is preferred as it helps the fillets hold their shape, but if your fillets are skinless or you dislike poached fish skin, without skin still works fine. Snapper – this is what I used, it’s perfect!īarramundi (try to get the thinner fillets) This dish works best with fairly firm white fish fillets that are not too thick. The fillets are fairly thin and the flesh is a bit flaky but firm enough to hold up to this method of cooking. Here’s what you need to make this wonderful Italian poached fish dish: I used snapper for this recipe which is ideal for this recipe. And I practically have, leading up to sharing this recipe. ![]() This, coming from someone who usually steers clear of poached fish, declaring that there are so many more exciting ways to prepare fish! But truly, I’d happily eat this every day. No matter the truth, one thing that’s clear is it’s a dish that showcases the spirit of Italian cooking: taking a few simple ingredients and turning it into something magical. While some have used the name as a licence to add all sorts of things to it, it’s actually supposed to be a simple dish based on three core ingredients: wine, tomato and herbs.Īs always there are various accounts of the origins and meaning of the dish name. Maybe because who would ever think that fish poached in a water-based sauce could be so delicious?! That’s crazy! □ The literal translation of this Italian dish is “fish in crazy water”. Pesce all’ Acqua Pazza: Italian poached fish
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