Monkfish all'Acquapazza

After the Christmas holidays, it will be necessary to go on a diet, because there have been many excesses.

But the best way to do this is to eat healthy and well; so today I offer you a light but tasty dish.

The dish that we propose to you today is fish "all'acquapazza".

The term acqua pazza ( 'crazy water') is used in Neapolitan cuisine to refer to a recipe for poached fish to simply refer to the lightly herbed broth used to poach it.

There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood.

For this recipe we have chosen monkfish

What do you need

a slice of about 1 kg g of monkfish

200 gr cherry tomatoes

a handful of black olives

a handful of desalted capers

1 clove of garlic

parsley

Extra virgin olive oil

Half a glass of white wine

salt and pepper to taste

How to proceed

Place the monkfish steak in a pan and arrange the cherry tomatoes, garlic, parsley, capers, olives; oil, salt and pepper and put on the heat for a few minutes, pour in the wine and as soon as it has evaporated add 2 glasses of water and cook over low heat for 30 minutes.

At the end of cooking you can accompany this second course, so delicate, with steamed vegetables and maybe a glass of white wine!