Adapted from ATK Pesce All’Acqua Pazza
- 1½ pounds haddock fillets, ¾ to 1 inch thick
- 1 teaspoon kosher salt, divided
- ¼ teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, sliced thin
- ¼ teaspoon red pepper flakes
- 1 small onion, chopped fine
- 1 bay leaf
- 8 ounces cherry or grape tomatoes, halved
- 1¼ cups water
- ¼ cup dry white wine
- 12 fresh parsley stems, plus 3 tablespoons chopped fresh parsley, divided
season fish with 1/4 teaspoon salt and freshly cracked black pepper.
Add 1 tablespoon olive oil to an 8 inch skillet over medium heat. add peepper flakes.
Add onion, bay leaf, 1/4 teaspoon salt. Cook for 2-3 minutes.
Add grape tomatoes and cook for 2 minutes.
Add 3/4 cup water, wine, parsley stems, and half the parsley leaves.
Add fish. Spoon some of the broth over top.
Bring to a boil, reduce, and simmer, covered for 7 minutes or until temperature reaches 110.
Cover and remove from heat. Allow to finish cooking off heat for 5 minutes or until temperature reaches 135-F.
Remove and discard parsley stems and bay leaf.
Sprinkle remaining parsley leaves.
Taste for salt.
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