Seafood Acqua Pazza

acqua pazza (510x410)

I first heard of “crazy water” from chef Andrea Apuzzo in New Orleans. For years, it was my favorite dish in his restaurant, Andrea’s, and we even featured the recipe in the cookbook we wrote together, “My Home Is Your Home.” But I never tried to make it at MY home until now. Turns out, it’s a not-difficult and totally delicious thing to do with fresh Gulf fish and shrimp. Here’s my variation on the Andrea’s original. It really packs a flavor punch. 

3 tablespoons chopped fresh Italian parsley

3 tablespoons chopped fresh oregano

3 tablespoons dehydrated chopped onion

2 teaspoons minced garlic

1 teaspoon crushed red pepper

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon Italian seasoning

1 teaspoon Creole seasoning

1 cup plus 3 tablespoons extra-virgin olive oil

6 (6-ounce) snapper or other mild- white-fleshed fish fillets

2 pounds medium shrimp, peeled and deveined

2 Roma tomatoes, chopped

¾ cup dry white wine

¾ cup seafood or vegetable stock

8 cups cooked angel hair pasta, warm

In a bowl, mix the parsley, oregano, dehydrated onion, garlic, red pepper, lemon pepper, salt, Italian seasoning and Creole seasoning with the 1 cup olive oil. Stir to incorporate and let sit at least 30 minutes. When ready to cook, spread the herb mixture over the fish fillets and the shrimp; and let sit about 10 minutes. In a separate pan, combine the tomatoes, wine and stock and bring to a quick boil. Remove from heat. Heat the 3 tablespoons oil in a large saute pan. Saute the fish on both sides, turning carefully, about 4 minutes. Add the shrimp, cooking just until pink, 4 minutes more. Pour in the tomato mixture and stir to heat through. Divide the pasta over 6 shallow bowls and top each mound with a fish fillet. Spoon shrimp and sauce over the fish and pasta, filling the bottom of the bowl with “crazy water.” Serves 6.


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