Red Snapper In Crazy Water: Acqua Pazza
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Season fish pieces with salt, pepper and seafood seasoning
2
Heat a large deep skillet over medium-high heat
3
Add extra-virgin olive oil, red pepper flakes, garlic and anchovies
4
Melt anchovies into oil
5
Add snapper, skin side down and crisp the skin
6
Turn and brown the fish in oil 3 mintutes
7
Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock
8
Stir the stew/soup or "stoup" gently so you do not break up the fish
9
Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors
10
Serve fish in shallow bowls with plenty of crazy broth
11
Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!