Halibut in aqua pazza

Description

In Italian, "aqua pazza" means "crazy water". In and around Naples, fishermen stewed the day's catch in a mixture of sea water, tomatoes and olive oil. Although originally this expression came from Tuscany, where the peasants were forced to give almost all the wine produced to the landowners. They left themselves only cake, which they diluted with plenty of water and boiled, and then left to ferment for several days. This water, slightly tinted with wine, was called "crazy water." Obviously, the Neapolitans knew about this and their fish broth, slightly “tinted” with tomatoes and olive oil, began to be called that way. Now this is how fish is cooked on the island of Capri, from where this method of cooking white fish has spread throughout the world.

Cooking

Step 1

Steam vongole, mussels and asparagus for 4 minutes. Then refrigerate immediately.

Step 2

Put the cleaned fish fillet, chopped asparagus into a deep container, add the wonky and mussels.

Step 3

Separately for 2-3 minutes, fry shallots and coarsely chopped garlic in olive oil. Add wine and fish broth to skillet.

Step 4

Pour the contents of the pan into a deep container with fish, add basil leaves torn by hand, tomatoes, chopped parsley, a little salt and pepper.

Step 5

Cover with foil and bake at 220°C for 15 minutes.

Step 6

After 15 minutes, open the foil and immediately serve the fish along with the salad mix.