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.