I realize that I just posted a fish dish, but it’s January and we gained several pounds through the holidays, so this is my attempt to pull back the reins a bit. My “go to” meal when I’m trying to drop a few pounds usually revolves around chicken or fish. So, bear with me as I try to lighten things up before our cruise vacation in April.
This and the last post are not “southern” dishes as some Facebook posts have noted, and while my cooking style leans toward southern cuisine, I love exploring other regional cuisines. If I’m in the mood to make lighter fare, the Mediterranean style of cooking opens the door to many light, fresh, and flavorful dishes. Acqua Pazza or Crazy Water is a classic Italian method of poaching fish in a flavored broth with vegetables. There are many variations on this dish, but white wine and tomatoes are usual ingredients. In my recipe, I added chicken stock to the broth for extra body. This versatile and quickly prepared dish is great for a weeknight dinner but is elegant enough to serve for a dinner party.
Ingredients
4 6 oz salmon filets
3 tbsp extra virgin olive oil
1/2 cup chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrot
4 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup white wine
1 cup chicken stock
2 tbsp fresh lemon juice
2 tbsp capers
1 tsp dried thyme
1/4 cup chopped flat leaf parsley
1 tsp salt
1 tsp pepper
Instructions
1. Heat olive oil in large skillet over medium heat.
2. Saute shallots, carrots, celery, and garlic until tender.
3. Add tomatoes, thyme, capers, salt and pepper and continue cooking for 3-4 minutes.
4. Add chicken stock, wine, and lemon juice and bring to boil.
5. Reduce heat and add salmon. Spoon juice and vegetables over filets.
6. Cover and simmer for 7-10 minutes, depending on thickness of salmon. Test for doneness by pressing on a filet. If it begins to separate, it's done. A very thick filet may take more that 10 minutes.
7. Add parsley and stir into liquid.
8. To serve, place each salmon filet in a shallow bowl and top with tomatos and vegetables. Spoon one quarter of liquid into each bowl.
https://southernboydishes.com/2013/01/20/salmon-in-crazy-water-acqua-pazza/
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What a cool name for this dish. We eat a lot of seafood regardless of the season and am always on the lookout for more salmon dishes. I’m with Velva. I’m new to your blog and will definitely be back. Following via Facebook now. So glad Debbie gave you a shout-out.
Sam
SO DELICIOUS!!! Just made this. So full of flavor. Delish!!!!
Wow – that looks delicious!
Sounds delightful! Velva at Tomatoes on the Vine sent me.
This is a beautiful and flavorful dish. I try to tell people all the time, when you eat well and don’t lose the flavor, eating lighter will always be easier.
This is my first time visiting your blog. Debbi from foodiewife has given you a shout-out.
I wil be back.
Velva
I made a similar dish earlier n the new year, but with local halibut. It just shows that this classic Italian dish from the Amalfi Coast is very versatile.
I have a salmon in the deep freeze waiting for the right recipe. I just found it. This looks healthy, but not short on flavor. MMMmmm.