Red Snapper in Crazy Water: Acqua Pazza

Name: Red Snapper in Crazy Water: Acqua Pazza
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 jars flat anchovy fillets; 3 Tbsps capers; 946 milliliters chicken stock, available in paper containers on soup aisle; 4 servings Crusty bread, for serving; 1 handful A flat-leaf parsley, chopped; 3 cloves garlic, crushed; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 1 teaspoon crushed red pepper flakes; 4 servings Salt and pepper; 3 scallions, chopped; 1 Tbsp seafood seasoning blend (recommended: Old Bay); 1 kilograms red snapper fillet with skin, cut into 3-inch chunks; 59 milliliters sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped; 118 milliliters white wine

Red Snapper in Crazy Water: Acqua Pazza might be a good recipe to expand your main course repertoire. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 526 calories, 66g of protein, and 18g of fat per serving. From preparation to the plate, this recipe takes approximately 25 minutes. If you have wine, salt and pepper, chicken stock, and a few other ingredients on hand, you can make it.

Instructions

Season fish pieces with salt, pepper and seafood seasoning.

Ingredients you will need

Seafood Seasoning

Pepper

Fish

Salt

Heat a large deep skillet over medium-high heat.

Equipment you will use

Frying Pan

Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Anchovies

Garlic

Cooking Oil

Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes.

Ingredients you will need

Snapper

Fish

Cooking Oil

Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.

Ingredients you will need

Broth

Sun Dried Tomatoes

Green Onions

Capers

Fish

Stew

Wine

Equipment you will use

Frying Pan

Serve fish in shallow bowls with plenty of crazy broth.

Ingredients you will need

Broth

Fish

Equipment you will use

Bowl

Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!

Ingredients you will need

Crusty Bread

Parsley

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1jars

flat anchovy fillets 3Tbsps

capers 946milliliters

chicken stock, available in paper containers on soup aisle 4servings

Crusty bread, for serving 1handful

A flat-leaf parsley, chopped 3cloves

garlic, crushed 3Tbsps

extra-virgin olive oil, 3 turns of the pan 1teaspoon

crushed red pepper flakes 4servings

Salt and pepper 3

scallions, chopped 1Tbsp

seafood seasoning blend (recommended: Old Bay)1kilograms

red snapper fillet with skin, cut into 3-inch chunks 59milliliters

sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped 118milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.