Pesce all’Acqua Pazza with Kale Pesto #Whole30

Inspired by the petrale sole in my Real Good Fish CSF yesterday, I decided to make a version of Acqua Pazza for dinner tonight.

Acqua Pazza literally means 'crazy water' in Italian. It's a simple, yet flavorful, way to poach seafood. And the best thing for me right now: it is compliant with the Whole30 adventure I'm on!

Well, this bowl isn't Whole30 compliant. But it is gluten-free!

Ingredients

Acqua Pazza

6 petrale sole filets
2 T olive oil
4 to 5 cloves garlic, peeled and slightly crushed
1 C grape tomatoes, halved
2 T fresh parsley, chopped
2 anchovy filets
water

Kale Pesto

2 to 3 C organic baby kale
2 cloves garlic
1/4 C olive oil
2 anchovy filets

Procedure

Kale Pesto
Place all of the ingredients in a blender or food processor. Process until desired thickness. Set aside until ready to serve.

Acqua Pazza

Use a pan large enough to hold the fish without them overlapping too much.

Heat olive oil and add garlic cloves. Cook until slightly softened, approximately 5 minutes. Add in the cherry tomatoes and cook them until they begin to lose their shape.

Add in the anchovies. Pour in water to cover the bottom of the pan with about 3/4" of water. Bring to a boil. Simmer for 10 minutes. Add in the parsley. Then, gently lower the filets into the simmering liquid.

Allow the fish to poach until opaque and firm. It depends on the thickness and type of fish. These sole filets took about 6 to 7 minutes.

To serve, place your fish in the bottom of a shallow bowl. Ladle some of the acqua pazza over the fish. Top with a dollop of kale pesto. Serve immediately.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog