A Family That Eats Together: Pesce Allacqua Pazza, aka Fish in Crazy Water
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.
This is an old family recipe originating on the shores of southern Italy. It is simplicity at its best. If you can find ripe tomatoes use those as a substitute to canned plum tomatoes. This is one of those recipes where if your family doesn’t like fish they will love it after they eat this meal. With the kids, have them dunk their bread in the sauce first to get the taste of the salty tomato sauce. One taste and I promise they will clean their plates.
Servings: 4
Prep time: 5 minutes
Cook time: 50 minutes
Ingredients
- 1 28-ounce can plum tomatoes
- ¼ cup extra-virgin olive oil
- 3 large garlic cloves, very thinly sliced
- 2 tablespoons minced parsley
- 1/8 teaspoon dried red chile flake, or more to taste
- Salt
- 4 cups water
- 1 pound of the freshest white fish available with skin on, we prefer halibut
- 4 slices of grilled baguette bread
Directions
- In a deep skillet, combine the tomatoes, olive oil, garlic, parsley, chile flake, a large pinch of salt and the water. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
- Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Cook until the fish is opaque (about 7 minutes).
- Put the grilled bread in shallow bowls and arrange the fish on top. Spoon the broth all around and serve.
