Name: Acqua Pazza with mussels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds fresh mussels; 1 pound white fish fillets ((such as snapper or sea bass)); 2 tablespoons olive oil; 1 onion (finely chopped); 3 cloves garlic (minced); 1 can crushed tomatoes ((14 ounces)); 1 cup fish broth (or vegetable broth); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes ((adjust according to your preference)); Salt and pepper (to taste); Fresh parsley (chopped (for garnish))

Acqua Pazza with mussels

Acqua Pazza, also known as "Crazy Water," is a delicious Italian dish that originated in the coastal regions of southern Italy. It typically consists of fresh fish, such as snapper or sea bass, cooked in a flavorful broth made with tomatoes, garlic, olive oil, and a variety of herbs and spices. The name "Crazy Water" comes from the idea that the combination of ingredients creates a burst of bold and vibrant flavors that will make your taste buds dance with joy.

While Acqua Pazza traditionally features fish as the main protein, variations of the dish may include other seafood, such as clams or mussels. This adds another layer of flavor and texture to the dish, making it even more delightful.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dinner

Cuisine Italian

Servings servings

Calories 297 kcal

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Ingredients

2 pounds fresh mussels
1 pound white fish fillets (such as snapper or sea bass)
2 tablespoons olive oil
1 onion finely chopped
3 cloves garlic minced
1 can crushed tomatoes (14 ounces)
1 cup fish broth or vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (adjust according to your preference)
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Begin by cleaning the mussels. Rinse them under cold water and remove any beards or debris. Discard any mussels that are open or cracked.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and aromatic.
Add the crushed tomatoes, fish or vegetable broth, dried oregano, dried basil, red pepper flakes, salt, and pepper to the pot. Stir well to combine the flavors and bring the mixture to a simmer.
Gently place the fish fillets and cleaned mussels into the pot, ensuring they are submerged in the broth. Cover the pot and let it simmer for about 10-15 minutes, or until the mussels have opened and the fish is cooked through.
Once the mussels have opened and the fish is fully cooked, remove the pot from the heat. Discard any mussels that have not opened.
Serve the Acqua Pazza with mussels in bowls, making sure to ladle the flavorful broth over the fish and mussels. Garnish with fresh chopped parsley for added freshness and color.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 297kcal (15%)Carbohydrates: 8g (3%)Protein: 38g (76%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 89mg (30%)Sodium: 590mg (26%)Potassium: 833mg (24%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 273IU (5%)Vitamin C: 12mg (15%)Calcium: 85mg (9%)Iron: 6mg (33%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword fish, Mussel

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Acqua Pazza with mussels