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. . . and the tomatoes.
Pesce all’ Acqua Pazza
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Fish with Tomato, Parsley and Lemon
4 tablespoons extra-virgin olive oil
2 garlic cloves in large dice
4 tablespoons Italian parsley, finely chopped
1 lb (500 gr) very ripe cherry tomatoes, chopped
1 lemon, sliced
salt
2 lb (900 gr) white fish (orange roughy, bass or cod)
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Place the olive oil and garlic in a skillet large enough to receive the fish, on medium heat. As soon as the garlic starts coloring remove the garlic and let the oil cool.
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Add water to the pan about 1/2 inch (1 cm) deep.
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Add about half of the parsley, the lemon. . .
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Cook for about 10 -15 minutes, turning the fish to cook on the both sides. Make sure the fish is only half covered by the water. Adjust salt, and add pepper if necessary. Serve warm.
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. . . top with the rest of the parsley. Season the fish lightly with salt. Place the skillet back on the stove on medium heat and bring the water to a boil.
Add the fish slices, . . .
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Acqua Pazza, (meaning crazy water) is an old recipe of the fishermen of the Neapolitan area. It became very popular in the upscale touristy Capri Island in the 60’s.

In the old days the catch of the day was sautéed in seawater, together with tomatoes and extra-virgin olive oil. Fresh fish is a must.

I love this recipe as simple as it is presented here. The recipe can also be enriched with the addition of clams or mussels, to be added late not to overcook them. Also capers, anchovies or olives can make it tastier. Fish broth can be used instead of the water.
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