Aqua Pazza

But when Covid hit, Hubs cut down on the number of trips he makes to the supermarket, so that meant less fresh food on a nightly basis.

Instead, we would buy a box of frozen fish from Costco which is so economical and will last for ages. We just separate it out into portions and pop it right back into the freezer until ready to use.

Did you know that you can also make Aqua Pazza by cooking fish from frozen too? When we’re in hurry to get dinner on the table, we just don’t bother to thaw it! A real time saver.

The sauce simmers for 10 minutes without the fish.

Then slide the frozen fish fillets into the sauce and cover for another 12 – 15 minutes.

In the meantime, we usually cook some rice to accompany this dish to soak up all the liquid. You can serve this with crusty bread instead if you’re not gluten free. Although gluten free bread has come a long way, it really doesn’t stand up to liquid. So serving this with bread doesn’t really appeal to us in the same way it’s gluten counterpart used to!

Since discovering this recipe on an episode of Giada De Laurentiis’ show, Giada in Italy, we’ve made it a variety of different white fishes. Any mild flavoured fish will work, like tilapia, cod, bass, grouper, haddock, catfish, and snapper.

Aqua Pazza translates to ‘crazy water’ because of the flavouring. However, you likely won’t find this dish overly spicy. The key ingredients; onion, fennel, garlic, red pepper flakes, tomatoes, white wine, capers and parsley flavour the mild fish nicely.

My favourite part of the dish are the salty capers; I usually add a few more than called for!

In under 45 minutes, start to finish, dinner is on the table.

Get your cook on at Birdz of Feather and check out   The Unknown Chef for other easy recipes!