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Recipe: Seafood acqua pazza

Made with a Brilliant Base
Dumbbell icon High protein
30 mins

Method

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.

  1. Heat half the olive oil in a deep solid bottom pan
  2. Fry out the thinly sliced fennel until soft
  3. Add the diced chillies and olives, stir, cook for two minutes
  4. Add the fish stock, reduce by half, then add the fondue
  5. Bring to simmer, add the soft herbs, lemon juice and salt
  6. Place the two pieces of fish (and the shellfish if using) on top of the hot fondue
  7. Place a butter wrap / foil over the fish and cook 12-15 minutes with the pan lid on
  8. In the meantime, in a separate frying pan, heat the remaining olive oil
  9. Toast the pines nuts until golden brown and remove from the pan
  10. Use a speed peeler to create courgette pappardelle (see our Skills video)
  11. Add the courgette pappardelle to the pan, and toss until soft (2-3 mins)
  12. Serve as per the video
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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
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Nutrition per serving

Serves 2

650kcal
52g fat
19g carbs
37g protein

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