Fish in Crazy Water
with linguini and spinach salad

Name: Fish in Crazy Water
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 4 fillets Fish (any mild fish, like tilapia or cod); 8 oz Pasta, linguini or spaghetti; 1 Tbsp Oil, cooking; 2 sprigs Thyme, fresh; 1 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 2/3 cup Water; 1/2 cup Wine, white (sub vegetable stock or water); 1/2 tsp Red pepper flakes (opt); 1/2 Lemons, juice of; 1/2 clove Shallots, diced; 3 Tbsp Oil, olive; 2 tsp Vinegar, balsamic; 1/2 tsp Italian seasoning; 4 oz Spinach, baby

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This Italian recipe gets its unique name from the "crazy" flavorful sauce that cooks down and poaches white fish in a single pan. We serve it over pasta with a simple green salad on the side.

Proteins

Fish, non-canned

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Fish in Crazy Water:

Garlic - 3 cloves , chopped
Fish (any mild fish, like tilapia or cod) - 4 fillets
Pasta, linguini or spaghetti - 8 oz
Oil, cooking - 1 Tbsp
Thyme, fresh - 2 sprigs
Tomato paste - 1 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Water - 2/3 cup
Wine, white (sub vegetable stock or water) - 1/2 cup
Red pepper flakes (opt) - 1/2 tsp
Lemons - 1/2 , juice of

Spinach Salad with Italian Vinaigrette:

Shallots - 1/2 clove , diced
Oil, olive - 3 Tbsp
Vinegar, balsamic - 2 tsp
Italian seasoning - 1/2 tsp
Spinach, baby - 4 oz

Prep

Garlic / Shallots - Prep as directed. (Can be done up to 5 days ahead)
Fish - Rinse and pat dry and season with salt and pepper.

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Make

Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
Heat a dutch oven or skillet (large enough to hold all of the fish without overlapping) over medium heat. Add oil and when it begins to shimmer add garlic and thyme sprigs. Saute until fragrant, ~1 minute. Add tomato paste, canned tomatoes (including juice), water, wine and red pepper flakes and stir to combine. Increase heat if needed to bring sauce to a simmer. Simmer until sauce thickens slightly, 3 to 4 minutes. Season with some salt and pepper.
Add fish to pan and spoon sauce over the top of each filet (don’t worry if the fish isn’t completely submerged in sauce). Simmer fish, flipping halfway through, until fish flakes easily, ~4 minutes on each side (more or less depending on thickness of fish).
While fish poaches, whisk together shallots, oil, vinegar and Italian seasonings. Toss with spinach.
Squeeze fresh lemon juice over fish.
Serve fish over pasta and enjoy with salad on the side!

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