Acqua Pazza
Tender white fish cooked in a broth of tomatoes, garlic, white wine, and olive oil. The fish finishes in the aromatic sauce and provides complete protein, so no separate side dish is needed.
Rinse the tomato (200 g), pat it dry, and cut it into small cubes. Peel the garlic (12 g) and finely chop it. Wash the parsley (20 g), pat it dry, remove the thick stems, and chop the leaves; reserve a little for serving. Pat the cod fillet (800 g) dry with a paper towel. Cut the lemon (30 g) into thin wedges. Measure the olive oil (50 g), dry white wine (100 g), and water (200 g); use salt (to taste) when seasoning the fish.
Heat the olive oil in a deep skillet. Add the garlic and cook for 30–40 seconds without letting it brown. Add the tomato, pour in the dry white wine and water, bring the liquid to a gentle simmer, and cook for 5 minutes. Season the cod, place it in the sauce, cover the skillet, and simmer over low heat for 10–15 minutes, until the fish is opaque and flakes easily with a fork. Sprinkle with parsley, add the lemon wedges, and serve immediately.
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