Acqua Pazza (Italian Poached Fish)
Ingredients
- 3 shallots, thinly sliced
- 1 fennel bulb, thinly sliced
- 4 cloves garlic, thinly sliced
- ¼ tsp crushed red pepper
- 3 Tbsp olive oil
- 1 cup white wine
- 3 cups water
- 1 (24-oz) jar tomato and basil marinara sauce
- 1 pint multicolor cherry tomatoes, halved
- 8 (6-oz) skinless halibut fillets
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh basil
- 3 Tbsp capers
Instructions
- Cook shallots, fennel, garlic, and red pepper in hot oil in a large, deep skillet over medium heat 10 minutes, stirring occasionally, or until vegetables are very tender.
- Add wine; cook 2 to 3 minutes or until almost evaporated. Add water, pasta sauce, and tomatoes; bring to a boil, reduce heat, and simmer over low heat 25 minutes.
- Season fish lightly with salt and pepper. Nestle fillets in tomato mixture. Cover and simmer 5 to 6 minutes or until fish flakes with a fork.
- Transfer fish to shallow serving bowls. Stir parsley, basil, and capers into tomato mixture; season with salt and pepper to taste. Spoon tomato mixture over fish.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
272
|
272
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 34 | 34 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 501 | 501 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
