Valerie's Acqua Pazza Recipe | Valerie Bertinelli

Name: Valerie's Acqua Pazza Recipe | Valerie Bertinelli
Ingredients: 3 tablespoons extra-virgin olive oil; 2 shallots, sliced; 1 stalk celery, chopped (about 1/2 cup); 1 Fresno chile, finely chopped; 1/2 bulb fennel, thinly sliced (about 1/2 cup); Kosher salt; freshly ground black pepper; 3 cups cherry tomatoes; 3 cloves garlic, grated; 3/4 cup crisp white wine; 1/4 cup halved kalamata olives; 2 tablespoons drained capers; Four 6-ounce skinless cod fillets; 2 teaspoons lemon zest (from about 1 lemon; reserve lemon for juicing, optional); 2 tablespoons chopped fresh basil, for garnish; 2 tablespoons chopped fresh parsley, for garnish; Crusty bread, for serving

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This Acqua Pazza recipe is easy to make and full of incredible flavor. A must try for any home cook. Get the full recipe now.

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Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, sliced
1 stalk celery, chopped (about 1/2 cup)
1 Fresno chile, finely chopped
1/2 bulb fennel, thinly sliced (about 1/2 cup)
Kosher salt
freshly ground black pepper
3 cups cherry tomatoes
3 cloves garlic, grated
3/4 cup crisp white wine
1/4 cup halved kalamata olives
2 tablespoons drained capers
Four 6-ounce skinless cod fillets
2 teaspoons lemon zest (from about 1 lemon; reserve lemon for juicing, optional)
2 tablespoons chopped fresh basil, for garnish
2 tablespoons chopped fresh parsley, for garnish
Crusty bread, for serving