There are many versions of pesce all’acqua pazza, or “fish in mad water,” but all poach or stew fish in tomato soup or sauce. In our version, anchovies, black olives and capers bring bold, punchy flavors to the mildly flavored filet. This recipe calls for cod, but any firm, fleshy white fish will work well.
Don’t worry if your grocery store sells cod as fillets. Cut the fillet into as many pieces of similar thickness as needed to cook evenly. Sometimes there are 5 or 6. If one part is very thin, fold it in half or third to make it closer to the thickness of the other part. solid piece. When cooking fish, check it frequently for doneness and remove when done.
Have crusty bread ready for serving. Alternatively, toast a slice of baguette, then rub with garlic and brush with olive oil.
4 6 to 8 ounces skinless cod fillet
kosher salt and black pepper
3 tbsp extra virgin olive oil
1 teaspoon finely chopped anchovy fillets
4 medium garlic cloves (finely chopped)
¼ tsp red pepper flakes
1 medium yellow onion, finely chopped
½ cup dry white wine
1 pound grape tomatoes, cut in half
1/2 cup kalamata olives, cut in half
2 tablespoons of drained capers
1/3 cup fresh basil leaves
Sprinkle both sides of the cod fillet with salt and pepper. In a 12-inch skillet over medium heat, heat oil until shimmering. Add anchovies and cook, stirring and mashing, until bits melt, about 1 minute. Add garlic and pepper flakes and cook, stirring, until garlic begins to brown, 45 to 60 seconds. Add the onion and 1/2 teaspoon salt, cover and reduce heat to medium-low. Cook, stirring, until onions are soft, 3 to 4 minutes.
Pour in the wine and simmer over medium-high heat, cooking, uncovered, until the liquid has almost completely evaporated, 1 to 2 minutes. Cook for about 3 minutes. Stir in 1 cup water, olives and capers and bring to a simmer.
Place the fish in a single layer in the sauce and reduce the heat to medium-low. Cover and cook until center of fillet is at 120 degrees of his or until meat flakes easily when cut, 5 to 8 minutes. Transfer them to individual bowls or plates using a slotted spatula.
Place skillet over medium heat and simmer, stirring, until sauce thickens slightly, 2 to 3 minutes. Season with salt and pepper. Divide the fish evenly with a spoon and sprinkle with basil and black pepper.
Sautéed sea bream with green beans, tomatoes and balsamic vinegar
4 servings
In French Food at Home, Laura Calder shares a recipe for a simple yet elegant one-pan, six-ingredients (salt and pepper not counting) sautéed fish dinner. Our riff slightly enriches the vegetable accompaniment served with the filet, but is equally easy to prepare. Please use it instead.
Red sea bream is a mild, firm-textured white fish that is ideal for sautéing. Flounder is usually the same thickness as snapper, so it’s a good substitute. Halibut also works well, but the fillets are thick and require a few more minutes in the skillet.
Once the fish is in the skillet, don’t fuss. Allowing the fillet to cook undisturbed for a few minutes will often result in a brown crust. To flip each one, slide a metal spatula down and support the fillet with your free hand as you rotate it. Gentle handling will prevent the flaky pulp from breaking apart.
4 6-ounce skinless red snapper fillets (1/2 to 1 inch thick)
kosher salt and black pepper
2 tablespoons extra virgin olive oil
8 ounces green beans, trimmed and halved
1 pint cherry or grape tomatoes
2 tablespoons salted butter, cut into 2 pieces
2 tablespoons white balsamic vinegar
Salt and pepper both sides of the fish. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add beans and cook, stirring only once or twice, until lightly browned, 3 to 4 minutes. . Add tomatoes and ½ teaspoon salt and pepper. Cook, stirring occasionally, until tomatoes begin to brown and burst and beans are tender and crisp, 3 to 5 minutes. Transfer the vegetables to a serving plate.
Heat the same skillet over medium heat and heat the remaining 1 tablespoon oil until golden brown. Add fillets skin side up and cook undisturbed until golden brown, 2 to 3 minutes. Using a wide metal spatula, flip each fillet and add butter while rotating skillet. Cook over medium-high heat until the fillets are opaque throughout, about 3 more minutes, turning the fish over with the fat occasionally. Using a spatula, place the fillets over the vegetables.
Place skillet over medium heat, add vinegar, and stir to combine with fat for 30-60 seconds until heated through. Pour the mixture over the fish.
Foil-wrapped salmon with avocado and coriander salad
4 servings
This unusual cooking method for salmon ensures moist, evenly cooked fillets that are prepared to medium doneness, but don’t spoil on the stovetop and don’t need to fire up the oven. A 1 to 1¼ inch thick fillet works best. If your salmon is thin or thick, or if you prefer your salmon to be rare or fully cooked rather than medium, adjust the cooking time shorter or longer, respectively.
Serve with a fresh, colorful avocado salad while the salmon marinates.
4 6-ounce center-cut salmon fillets (1 to 1¼ inch thick)
¼ cup soy sauce
3 tablespoons extra virgin olive oil, plus more for drizzle
2 teaspoons Dijon mustard
1 ripe avocado, halved, seeded, peeled, and thinly sliced
2 cups lightly packed fresh cilantro
1/4 cup pickled peppers, patted dry, thinly sliced, 1 tablespoon pickling liquid
kosher salt and black pepper
Peel the fillets in a pie plate and marinate in soy sauce for 15 minutes. In a medium bowl, combine oil, mustard, avocado, and coriander with peppers and liquid. Season with salt and pepper.
Heat a 12-inch heavy-duty skillet over high heat for 5 minutes. Place salmon skin side down on lightly oiled 18-inch heavy duty foil. Brush with oil and sprinkle with pepper. Cover with another piece of foil and crimp the edges. Set packet in skillet, reduce heat to medium-high, and cook for 5 minutes. Remove pack and let cool for 5 minutes. Enjoy with a salad.
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