Wednesday, January 11, 2017

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.

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