Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) diced tomatoes
- 1/2 cup white wine
- 1/2 cup water
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and minced garlic to the skillet and sauté until onions are translucent.
3. Pour in diced tomatoes, white wine, and water. Stir to combine.
4. Season the mixture with salt and pepper to taste.
5. Bring the mixture to a simmer and let it cook for 10 minutes.
6. Add salmon fillets to the skillet, skin side down.
7. Cover the skillet with a lid and let the salmon cook for 10-12 minutes, or until it is cooked through.
8. Remove the skillet from heat and sprinkle chopped parsley over the top of the salmon.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 12g
Protein: 38g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- White wine can be substituted with chicken or vegetable broth.
- Fresh parsley can be substituted with fresh basil or oregano.
Variations:
- Add sliced bell peppers and mushrooms to the skillet for extra flavor.
- Use canned whole tomatoes instead of diced tomatoes for a chunkier texture.
- Add capers or olives for a briny flavor.
Tips and tricks:
- Make sure the salmon fillets are dry before adding them to the skillet to prevent splattering.
- Use a spatula to gently flip the salmon fillets over to prevent them from falling apart.
- Serve the Acqua Pazza with crusty bread to soak up the flavorful sauce.
Storage instructions:
Store any leftover Acqua Pazza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Acqua Pazza in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Acqua Pazza in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or lemon wedges
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or zucchini.
- Pair with a light salad for a refreshing contrast.
Suggested side dishes:
- Roasted vegetables
- Salad
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the salmon is overcooked, reduce the cooking time by a few minutes.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover Acqua Pazza in the refrigerator within 2 hours of cooking.
Food history:
Acqua Pazza is a traditional Italian dish that originated in the coastal regions of Italy. The name translates to "crazy water" and refers to the flavorful broth that the fish is cooked in.
Flavor profiles:
The Acqua Pazza with Salmon is a savory and slightly tangy dish with a hint of sweetness from the tomatoes. The fresh parsley adds a bright and herbaceous flavor.
Serving suggestions:
Serve the Acqua Pazza with Salmon as a main dish for a dinner party or a special occasion.
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Region: Italian