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Stephanie & Tony’s Table: Acqua Pazza

Acqua Pazza (Stephanie Tantillo)

Acqua Pazza (Stephanie Tantillo)

Acqua Pazza¬†“Crazy water”

 Ingredients:

2 cups grape tomatoes, halved

2 oz extra virgin olive oil

6 garlic cloves

red pepper flakes to taste

1/2 cup artichoke hearts

1 tbsp capers

5-8 black cured olives

sea salt

4 cups water

branzino filet

Flat leaf parsley leaves.

Directions: 

In a large sauce pan, add tomatoes, olive oil, garlic, parsley, red pepper flakes, artichoke heats, capers, salt and water. Bring water to a boil. Once the water is boiling reduce to a simmer and allow to reduce for about 30-40 minutes. Once water is reduced add in branzino skin side up and let cook for 3 minutes and flip.

Add in parsley. Serve once fish is cooked all the way through.