Pesce in Acqua Pazza (The Olive Garden - Official)
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 24 ounces fish fillets, such as tilapia or 24 ounces cod
- 1 tablespoon fresh garlic, chopped
- 3⁄4 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 1⁄4 cup extra virgin olive oil
- 6 plum tomatoes, cut into 1 pieces
- 12 basil leaves, coarse chopped
- 1 tablespoon fresh oregano, chopped 1 tsp dried oregano
- 1 tablespoon flat leaf parsley, chopped
- 1 1⁄2 cups vegetable broth or 1 1/2 cups chicken broth
- 1⁄2 cup white wine
- salt and pepper
directions
- PLACE garlic, onions, celery and carrots in food processor.
- Pulse until coarsely chopped.
- HEAT oil in a large skillet.
- Add chopped vegetables and sauté until they begin to soften.
- Add tomatoes.
- Cook until the tomatoes are fully cooked.
- Add wine and cook 1 minute more.
- Add chopped herbs and broth, then bring to a simmer.
- SEASON both sides of fish fillets with salt and pepper and add to simmering sauce.
- Sauce should barely cover fish.
- Cook until fish starts to flake and is cooked throughout.
- TRANSFER fish to a shallow bowl and pour sauce over and around fish.
- Top with a drizzle of extra virgin olive oil and chopped parsley.
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RECIPE SUBMITTED BY
Starfire aka Wendy
Bellevue, 87
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