Flounder in crazy water
2
Point(s)
Total Time
47 min
Prep
12 min
Cook
35 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 fisherman who used sea water to cook their catch. We love this recipe for its ease of preparation and prettiness on the plate or in its shallow serving bowl. Flounder filets are allowed to steam in the crazy water - essentially a parsley-seasoned tomato broth deepened by garlic. Because of its mild flavor, flounder is ideal for this dish that showcases fine, honest flavors in a preparation that seems more sophisticated than it actually is to put together. Serve alongside a crusty ciabatta or toasted flatbread and pair the fish with an arugula or spinach salad dressed with a lemony vinaigrette.
Ingredients
Fresh parsley
12 sprig(s), large, flat-leaf
Water
2 cup(s)
Garlic
4 medium clove(s), thinly sliced
Extra virgin olive oil
4 tsp
Black pepper
¾ tsp
Table salt
¾ tsp
Fresh tomato(es)
1½ pound(s), (2 pints), mixed baby heirloom, quartered or halved
Uncooked flounder fillet(s)
20 oz, 4 (5- to 6-ounce) fillets