Pesce all’ Acqua Pazza
- 4
Ingredients:
2 lb whole Red Snapper, eviscerated and scaled 8 ounces water
8 ounces white wine
1 clove garlic, minced
2 tomatoes, diced
4 sprigs flat leaf parsley
Pinch red pepper flake
1 teaspoon salt
2 ounces Extra virgin olive oil
Instructions:
Preheat oven to 375 ̊F
Place the fish in a large baking dish.
Combine the water, wine, garlic, tomatoes, parsley, pepperoncino and salt in a small sauce pot and bring to a boil. Immediately pour the mixture over the fish.
Drizzle with the olive oil and transhfer to the oven to cook for approximately 20 to 30 minutes or until done.
Remove fish from the broth.
Fillet the fish and place into soup bowls with the strained broth.
Note
If poaching fillets, cooking time will be reduced to approximately 8 minutes.