copyright 2010 Maria Liberati/art of living, PrimaMedia,Inc.
Tomorrow’s menu I will be cooking on the NBC-TV !10 show at 11 AM is Cod in Acqua Pazza (Cod in crazy water) and ‘Gatto” or what I like to refer to as a ‘heavenly version of mashed potatoes’…once hooked on this dish, regular mashed potatoes will be too plain and ordinary. This is a true Neapolitan dish. And both recipes are from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition. Gatto is on page 103 of the book, but Cod in Acqua Pazza is below and see me cook it tomorrow (see you tomorrow on the!10 Show on NBC-TV at 11AM.
Recipe for Cod in Acqua Pazza (Crazy Water)
Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)
*Codfish > (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces
*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano tomatoes (3 or 4 without the tomato juice)
*2 tablespoons extra virgin olive oil
*2 garlic cloves
*1/2 t o3/4 cup dry white wine (or water) ‘
*3 tablespoons fresh chopped or torn parsley pinch of red hot
pepperoncino (red pepper )-optional
*2 thick slices of crusty bread-place under broiler till golden
Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked. Serve cod on top of bread slices and pour sauce on top. Garnnish with fresh parsley on side.