The Emall’acqua Pazza/EM fish is an Italian recipe. Traditionally, Neapolitan bpescators /bcocinated fish with a mixture of salt and wine water, hence this term, which literally means
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make Panga Allacqua Pazza: |
| 2 panga fillets 150 grams of cherry tomato 1 stream of olive oil |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make Panga Allacqua Pazza:
1. To cook our Panga All’acqua Pazza, we first prepare all the ingredients. On this occasion we have chosen the Panga, but you can prepare this recipe with any other fish. We recommend choosing pieces without thorns, since it is a kind of stew, to eat with a spoon. Olives can be green or black, but better without bone.
2. Place the panga fillets in a Honda pan with a little oil and let it heat a couple of minutes over medium heat.
3. Cut the cherry tomatoes in two or three pieces each, previously washed.
4. Add the tomatoes to the pan and let another pair of minutes be cooked over medium heat.
5. Then pour water and wine, add some salt and pepper to taste. Increase the fire a little and let it cook about 10 minutes, so that the water and wine are evaporating, removing occasionally carefully so as not to chop the fillets.
6. now adds the rest of the ingredients: artichoke hearts, olives and coriander or parsley (we this time have opted for coriander, but the parsley also gives it very good flavor). Cooking continues for about ten minutes, moving the pan to prevent fillets from sticking to the bottom.
7. After ten minutes, the water will have been reduced to a very tasty broth. We only serve our delicious Panga All’acqua Pazza!
8. If you liked the recipe for Panga All’acqua Pazza, we recommend that you enter our fish category and accompany it with white rice or a green salad. If you prepare the dish, do not stop returning here to give us your opinion and tell us what the result is. Bon Appetite!
