Halibut in Aqua Pazza

Translated from Italian "aqua pazza" means "crazy water". In Naples and the surrounding area, fishermen stewed their daily catch in a mixture of sea water, tomatoes and olive oil. Although originally this expression came from Tuscany, where the peasants were forced to give almost all the wine produced to the landowners. They kept only cake, which was diluted with plenty of water and boiled, and then left to ferment for several days. This water, slightly tinted with wine, was called “crazy water”. Obviously, the Neapolitans knew about this and their fish broth, slightly "tinted" with tomatoes and olive oil, began to be called that way. Now this is how fish is cooked on the island of Capri, from where this method of cooking white fish has spread throughout the world.

Ingredients

• Venerki shells (vongole) - 100 g
• Mussels - 100 g
• Green asparagus - 60 g
• Halibut fillet - 150 g
• Shallots - 1 small onion
• Garlic - 1 clove
• Extra virgin olive oil - 20 ml
• White wine - 30 ml
• Fish broth - 50 ml
• Fresh basil - 5 leaves
• Sun-dried tomatoes - 20 g
• Parsley for decoration
• 50 g salad mix for serving

Directions

1. Steam the wongole, mussels and asparagus for 4 minutes. Then refrigerate immediately.
2. Put the peeled fish fillet, chopped asparagus into a deep container, add the vongloe and mussels.
3. Fry the shallots and coarsely chopped garlic in olive oil for 2-3 minutes separately. Add wine and fish broth to the pan.
4. Pour the contents of the pan into a deep container with fish, add basil leaves torn by your hands, tomatoes, chopped parsley, a little salt and pepper.
5. Cover with foil and bake at 220 ° C for 15 minutes.
6. After 15 minutes, open the foil and immediately serve the fish along with the salad mix.