Campanian Acqua pazza - Cod in Crazy Water
"Crazy water" was what the fishermen of the Amalfi coast called the quick broth of sea water, tomatoes and garlic in which they cooked the catch on board. Twenty minutes, one pot, and the fish stays moist because it poaches rather than fries.
- 25 minutes
- 4 servings
- Main course
- pescatarian
- gluten-free
- nut-free
- lactose-free
- antioxidant
- jodquelle
- high in protein
- vitamin-k-reich
Ingredients
- 600 g Cod (four loin fillets, cut as thick as possible)
- 300 g Cherry tomatoes (halved)
- 120 ml White wine (dry; the alcohol cooks off as it reduces)
- 300 ml Water
- 35 g Olive oil
- 20 g Parsley (flat-leaf, stalks cooked along, leaves at the end)
- 12 g Garlic (sliced)
- 4 g Salt
- 1 g Chilli flakes (a pinch)
Instructions
- Put garlic and chilli into a wide pan with the cold olive oil and warm slowly until fragrant.
- Add the cherry tomatoes and the parsley stalks and cook for five minutes until the tomatoes burst.
- Deglaze with the white wine and reduce uncovered for two minutes.
- Pour in the water, add the salt and simmer for five minutes - this is the crazy water.
- Lay in the fish fillets, turn the heat to its lowest and poach covered for eight to ten minutes. The liquid must no longer bubble, only tremble.
- Scatter over the parsley leaves and serve the fish in deep plates with plenty of broth and bread alongside.
Fisch gart bei 60 Grad, nicht bei 100
Fish protein sets at around 50 to 60 degrees. If the liquid boils, the muscle contracts and squeezes out its water - the fish goes dry and falls into fibres at the same time. So acqua pazza belongs just below the simmer.
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