Sicilian Cod Acqua Pazza with Cherry Tomatoes and Crushed Potatoes
A Sicilian "crazy water" cod, simmered with cherry tomatoes, garlic, and parsley, served over olive-oil-crushed potatoes. Cod is among the richest natural sources of iodine, the mineral the thyroid uses to build its hormones.
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 1fillet (6 oz / 170g)cod
- 8(~120g)cherry tomatoes, halved
- 200gbaby potatoes, halved
- 2tbsp (28g)extra virgin olive oil
- 2cloves (6g)garlic, sliced
- 2tbsp (8g)parsley, chopped
- 1/2(~25g juice)lemon, juiced
- 1/4cup (60g)water
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Bring a small pot of salted water to a boil. Add the halved baby potatoes and simmer 12 minutes until fork-tender. Drain.
- 02
While the potatoes cook, heat 1 tbsp olive oil in a wide skillet over medium heat. Add the sliced garlic and cook 30 seconds until fragrant.
- 03
Add the halved cherry tomatoes and a pinch of salt. Cook 3 minutes, pressing gently with a spatula so they release their juice.
- 04
Pour in the water and lemon juice. Nestle the cod fillet into the pan, season with salt and pepper, and spoon the tomato broth over the top.
- 05
Cover, reduce heat to medium-low, and simmer 7-8 minutes until the cod flakes easily with a fork.
- 06
Place the drained potatoes on a plate, drizzle with the remaining 1 tbsp olive oil, and crush them lightly with the back of a fork.
- 07
Top the potatoes with the cod, spoon the tomato-pan-broth over everything, and finish with chopped parsley.
Nutrition (per serving)
- Calories
- 565kcal
- Protein
- 36g
- Carbs
- 48g
- Fat
- 22g
- Fiber
- 6g
- Selenium
- 42mcg
- Zinc
- 1.6mg
- Iron
- 3mg
- B12
- 1.4mcg
- Iodine
- 135mcg
- Sodium
- 720mg