Flounder in crazy water
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Pesce all’acqua pazza, which means “fish in crazy water,” is a way of poaching fish that seems to have originated with Neapolitan fishermen who used sea water to cook their catch.
Ingredients
Fresh parsley
12 sprig(s), flat-leaf
Water
2 cup(s)
Garlic
4 clove(s), thinly sliced
Extra virgin olive oil
4 tsp
Black pepper
¾ tsp
Table salt
¾ tsp
Grape tomatoes
1½ pound(s), or cherry tomatoes, halved or quartered
Uncooked sole fillet
20 oz, or flounder 4 (5-oz) fillets
Instructions
1
Separate leaves and stems of 8 parsley sprigs; coarsely chop leaves. Reserve remaining 4 sprigs. Place parsley stems in large deep skillet with water, garlic, oil, salt, and pepper; bring to boil. Reduce heat to medium-low and simmer, partially covered, until broth is fragrant and garlic is tender, about 15 minutes.
2
Remove parsley stems from skillet and discard. Add tomatoes and chopped parsley to skillet and return to boil. Reduce heat and simmer, uncovered, until tomatoes are slightly softened, about 4 minutes. Fold ends of flounder under to form neat packages. With pancake spatula, place fish in skillet and cook, covered, until just opaque in center, about 7 minutes.
3
Using two spatulas, carefully transfer fillets to 4 large shallow bowls or deep plates. Spoon tomato mixture over fish and top with reserved 4 parsley sprigs.
4
Serving size: 1 flounder fillet and generous 1/2 cup tomato mixture
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