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Photo of Flounder in crazy water by WW

Flounder in crazy water

2
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Pesce all’acqua pazza, which means “fish in crazy water,” is a way of poaching fish that seems to have originated with Neapolitan fishermen who used sea water to cook their catch.

Ingredients

Fresh parsley

12 sprig(s), flat-leaf

Water

2 cup(s)

Garlic

4 clove(s), thinly sliced

Extra virgin olive oil

4 tsp

Black pepper

¾ tsp

Table salt

¾ tsp

Grape tomatoes

1½ pound(s), or cherry tomatoes, halved or quartered

Uncooked sole fillet

20 oz, or flounder 4 (5-oz) fillets

Instructions

  1. Separate leaves and stems of 8 parsley sprigs; coarsely chop leaves. Reserve remaining 4 sprigs. Place parsley stems in large deep skillet with water, garlic, oil, salt, and pepper; bring to boil. Reduce heat to medium-low and simmer, partially covered, until broth is fragrant and garlic is tender, about 15 minutes.
  2. Remove parsley stems from skillet and discard. Add tomatoes and chopped parsley to skillet and return to boil. Reduce heat and simmer, uncovered, until tomatoes are slightly softened, about 4 minutes. Fold ends of flounder under to form neat packages. With pancake spatula, place fish in skillet and cook, covered, until just opaque in center, about 7 minutes.
  3. Using two spatulas, carefully transfer fillets to 4 large shallow bowls or deep plates. Spoon tomato mixture over fish and top with reserved 4 parsley sprigs.
  4. Serving size: 1 flounder fillet and generous 1/2 cup tomato mixture

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