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Aqua Pazzo

Aqua Pazzo comes together with Olive Oil, Garlic Sliced Thin, and Fish Or Vegetable Stock. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 2 clove
• 1

Method (preview)

1. 1

   In a saute pan large enough for the fish to fit in one layer, lightly sauteed onions, garlic, carrots and celery. Season to taste.

2. 2

   Add white wine, stock, bay leaf and thyme.

3. 3

   Simmer until the vegetables are tender.

4. 4

   Add tomatoes and fish, there should be enough liquid to cover.

5. 5

   Simmer for about 15 minutes or until fish is cooked.

6. 6

   To serve, lift the fish on to a warm platter.

7. 7

   Add the parsley to the broth and then ladle it onto the fish.

8. 8

   If fettuccine is desired, it should be coated with the broth.