Acqua Pazza translates to crazy water in English. This is used for the recipe to refer to poaching a white fish in a salted water sauce. You can use your favorite white fish for this recipe, but I like to use cod fish. I buy the cod and then fillet it into the size I prefer per serving. The size of the fillets determine how long it is cooked so make sure to check on the fish half way through so you don’t overcook it. It is a simple recipe full of flavor. Hope you give it a try!

Ingredients:

• 1.5 lbs. Cod Fish Fillets
• 1 Shallot thinly sliced
• 2 Garlic Cloves chopped
• 1 Fennel Bulb thinly sliced
• 1 lb. Grape Tomatoes halved
• 2 Tbsp. Capers rinsed
• 1 tsp. Hot Pepper Flakes
• 1 tsp. Sea Salt
• 2/3 cups Water
• 1/4 cup White Wine dry, like Chardonnay
• Handful Parsley chopped
• Extra Virgin Olive Oil

Add a large drizzle of olive oil to a sauté pan. Once hot, add in the shallot and garlic and sauté for a minute over medium to high heat.

Add the fennel and sauté for another minute.

Pour in the white wine and sauté for another minute, allowing the alcohol to evaporate and the flavor to be absorbed.

Add the tomatoes and mix together.

Meanwhile, add the sea salt into the water, mix and then pour into the pan. Add in the capers and hot pepper flakes and mix together. Lower the heat to medium and allow to cook for two minutes, bringing to a simmer.

Add the cod fish fillets into the pan and scoop the sauce on top of the fillets. Sprinkle with some of the chopped parsley. Lower the heat to medium/low and cover with lid. Let cook for 20 minutes. Depending on how thin or thick the fillets are, it may take less or more time to cook.

Remove from heat and enjoy with another sprinkle of fresh parsley on top.