Merluzzo all’acqua Pazza (Whiting in crazy water)
Leave it to Italians to have the funniest names for dishes! This simple yet delicious dish originated along the Amalfi coast where my family is from. My Nonno was a fisherman by trade and this dish was a staple in my family’s home using whatever the catch of the day was. This is my go to way to eat delicate fish like whiting, flounder, cod, or even filet of sole. My family’s twist on this dish is the addition of potatoes. It really makes it a complete meal!
Merluzzo all’Acqua Pazza
A simple dish that originated along the Amalfi Coast!
Ingredients
- 2 Filets Whiting You can also use flounder, cod, or sole
- 1 cup Cherry Tomatoes
- 1 tbsp Fresh Parsley
- 2 cloves Garlic
- 1 medium Potato
- 3/4 – 1 cup Water or White wine or a combination of both.
- Salt & Pepper to taste
- Olive oil
Instructions
- Prep all your ingredients: Cut the cherry tomatoes in half, peel and cut the potato in 1/2 inch thick rings, chop the parsley and cut the garlic cloves in half. Set aside.
- To a Saute pan, add a drizzle of olive oil, then add the sliced potatoes and seasoned with salt and pepper.
- On top of the potatoes place your fish and season with salt and pepper.
- Then add the garlic, tomatoes and parsley on top of the fish. Season with salt and pepper.
- At this point, you can either add water or white wine or a combination of both. Do not pour the liquid directly on top of the fish and other ingredients. Pour around the edges as to not wash away the seasoning.
- Then drizzle everything with olive oil. Place the cover on tight on medium heat until it comes to a simmer and then vent it. Allow it to simmer until the fish is cooked through about 5 to 8 minutes. The potatoes will cook at the same rate as the fish because they are thinly sliced but before turning off the heat, check the potatoes with a fork to make sure they are tender.
