Stephanie & Tony's Table: Acqua Pazza
Acqua Pazza "Crazy water"
Ingredients:
2 cups grape tomatoes, halved
2 oz extra virgin olive oil
6 garlic cloves
red pepper flakes to taste
1/2 cup artichoke hearts
1 tbsp capers
5-8 black cured olives
sea salt
4 cups water
branzino filet
Flat leaf parsley leaves.
Directions:
In a large sauce pan, add tomatoes, olive oil, garlic, parsley, red pepper flakes, artichoke heats, capers, salt and water. Bring water to a boil. Once the water is boiling reduce to a simmer and allow to reduce for about 30-40 minutes. Once water is reduced add in branzino skin side up and let cook for 3 minutes and flip.
Add in parsley. Serve once fish is cooked all the way through.
