Red Snapper Acqua Pazza Recipe
red snapper broth, capers, cherry tomatoes, castlevetrano olives, caper berries, herbs
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Ingredients
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Fish and Broth
Vegetables and Herbs
Method
Preparation of Fish and Broth
- 1
Sear the Fish
In a large skillet, heat the olive oil over medium-high heat. Season the red snapper fillets with salt and black pepper. Once the oil is hot, place the fillets skin-side down in the skillet and sear for about 3-4 minutes until the skin is crispy. Carefully flip the fillets and cook for another 2-3 minutes until the other side is golden. Remove the fish from the skillet and set aside.
- 2
Prepare the Broth
In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant. Pour in the fish stock (or water) and bring to a simmer. Season with additional salt and pepper to taste.
Adding Vegetables and Finishing Touches
- 3
Add the Vegetables
Add the cherry tomatoes, capers, Castelvetrano olives, and caper berries to the simmering broth. Stir gently and let cook for about 5-7 minutes until the tomatoes have softened and released their juices.
- 4