High-Protein
Seafood Acqua Pazza
30 mins
Easy
2 Servings
This dish is inspired by ancient Italian seafarers who would boil their catch in sea water. With the high salinity making them lose their minds, it took on the name 'crazy water'. Here it gets the Elevated treatment.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
This dish is inspired by ancient Italian seafarers who would boil their catch in sea water. With the subsequent increase in salt intake driving some of them insane, it was given the name acqua pazza or crazy water.
We increase its nutrition in a crazy way by replacing the salt water with our Brilliant Base tomato fondue, which is so packed with vitamins and minerals, you only need to cook this dish for 30 minutes for it to be super tasty. The fish and seafood also mean it's got high protein levels and contains good omega 3 fats.
There's also a legend behind fennel. In Greek it’s called marathos and it’s where the town of Marathon (and the eponymous race) takes its name from. Fennel is somewhat a ‘superfood’ too. It has healthy amounts of vitamin K and so can help contribute to bone structure and strength, while, it also contains fibre, potassium, folate, vitamin C, vitamin B-6 and phytonutrients that all support heart health.
Selenium, meanwhile, helps with liver enzyme function and helps detoxify some cancer-causing compounds in the body.
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Ingredients
500g/18oz Brilliant Base Tomato Fondue
400g/14oz cod/haddock or other meaty fish
250g/9oz langoustines, muscles or other shellfish (optional)
150g/5oz fennel 5tsp chopped chilli
5tsp pine nuts
5tsp black olives
5tsp lemon juice
200g/7oz fish stock
5tsp parsley or basil
80g/2.8oz extra virgin olive oil
5tsp sea salt
2 medium courgettes
Nutrition Per Serving
Calories
650
Fats
52G
Carbs
19G
Protein
37G
Method
Heat half the olive oil in a deep solid bottom pan
Fry out the thinly sliced fennel until soft
Add the diced chillies and olives, stir, cook for two minutes
Add the fish stock, reduce by half, then add the fondue
Bring to simmer, add the soft herbs, lemon juice and salt
Place the two pieces of fish (and the shellfish if using) on top of the hot fondue
Place a butter wrap / foil over the fish and cook 12-15 minutes with the pan lid on
In the meantime, in a separate frying pan, heat the remaining olive oil
Toast the pines nuts until golden brown and remove from the pan
Use a speed peeler to create courgette pappardelle (see our Skills video)
Add the courgette pappardelle to the pan, and toss until soft (2-3 mins)
Serve as per the video
