AQUA PAZZA | IN 5 STEPS

The last few days of summer are around the corner. For those cooler nights, try this fresh cod in broth recipe, serves as few as 4 and as many as you'd like to have over for the evening. 

Ingredients: 

 -200g RIPE CHERRY TOMATOES ON VINE (we recommend Mucci brand) 

-HALF YELLOW ONION (MEDIUM)

-FRESH SCOTCH BONNET OR CHILLI TO TASTE

-8-10 MIXED OLIVES (PIT IN)

-2 x 350g (A PERSON) SLICED ICELANDIC COD

-PARSLEY TO TASTE

-150ml WHITE WINE

-1/2 LEMON

-2 CLOVES OF GARLIC

Cooking time: 30 mins 

Instructions:

STEP ONE: slice cherry tomatoes in halves

STEP TWO: chop garlic, and slice onion to small pieces 

Chop Scotch bonnet or chilies put aside 

STEP THREE: Take out a large frying pan on high heat, with 1 tbsp of virgin olive oil. Stir in onions, follow 4 minutes later by the tomatoes, garlic, chilies, and olives. Toss regularly for 2 minutes, while you slice portions of cod in halves.  

STEP FOUR: Lay the cod on top of ingredients in the pan, then pour over wine, let it reduce by half. 

Add 300ml water, cover and leave on high heat for 6 minutes boiling. 

STEP FIVE: Uncover the fish, let sit in liquid gold for 1 minute. Remove & plate, spoon over the juices with tomato, drizzle with good virgin olive oil. Sprinkle parsley to finish. 

SERVING SUGGESTIONS: With crostini bread to mop up the irresistible sauce.   

FROM SANTO'S HOME KITCHEN