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Pesce all' Acqua Pazza

Pesce all' Acqua Pazza

A Master Chef Daniela Savone Recipe

Pesce all' Acqua Pazza is not only fun to say but truly delicious to eat! This Italian poached fish looks and tastes like summer on a plate.

INGREDIENTS

  • 2  8oz. fillets of firm white fish (skin on is preferred to help the fillets hold their shape)

Sauce

  • Botticelli Destination Series Sicilian Extra Virgin Olive Oil 

  • 1 whole red onion, sliced 1/3" thick

  • 1 whole fennel, sliced 1/3" thick 

  • 1 whole red chili, minced 

  • 6 cloves of garlic, minced

  • 20oz. red, yellow, & orange cherry tomatoes 

  • 2 tbsp. capers

  • 3/4 can jumbo black olives, sliced in rings 

  • 2 cups Chardonnay, or any bold white wine 

  • 2 cups water

  • 1/2 tsp. salt

  • 4 tbsp. basil, julienned 

  • 4 tbsp. parsley, finely chopped 

Garlic Crostini 

  • 1 long crusty baguette, cut into 1/3" thick diagonal slices 

  • 1/4 tsp. salt

  • Botticelli Destination Series Sicilian Extra Virgin Olive Oil 

  • 1 garlic clove, halved for rubbing 


PREPARATION
Preheat oven to 350 degrees, brush olive oil on bread sprinkle with a bit of salt, flip and repeat. Bake for 10 mins. turning halfway or until fully crispy. Rub bread on one side with cut face of garlic.

Sauté fennel and onion; heat olive oil in a non stock skillet over medium heat; add fennel and onion, cook for 5 mins until softened.

Add garlic and chili, cook for 1 min until softened.

Add cherry tomatoes, cook for 5 mins

Turn up heat to high, add wine and simmer rapidly for 2-3 mins until reduced by half.

Add water, capers, olives, salt, basil and parsley; bring to a boil then lower to medium and simmer for 20 mins. until sauce reduces by about 2/3.

Sprinkle flesh side of fish with salt then place on sauce, skin side down, cover with lid and cook for 6 mins.

Remove lid and transfer fish to plate.

Stir in more basil and parsley into sauce, taste and add more salt if required.

To plate add slices of crostini in a shallow bowl, spoon some sauce over the crostini and top with fish. Spoon remaining sauce around fish and garnish with fresh basil and parsley. Drizzle Botticelli Destination Series Sicilian Extra Virgin Olive Oil over the top and serve. 

 

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