Acqua Pazza Trout

  • 3 whole Riverence Rainbow Trout, boned and head removed
  • 1 ½ teaspoons ground fennel
  • Kosher salt, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • 1 medium red onion, halved and thinly sliced lengthwise
  • 1 small fennel bulb, trimmed, cored and thinly sliced
  • 2 medium carrots, peeled and sliced into ¼-inch coins
  • 4 Roma tomatoes, sliced, seeded and coarsely chopped
  • ¼ cup Kalamata and/or green olives, halved
  • 2 lemons, zested
  • Sprigs of fresh dill and thyme
  • 1 cup dry vermouth
  • 1 cup water
  • ½ cup fresh basil chiffonade
  1. Coat trout with ground fennel and season liberally with salt.
  2. Combine the oil, garlic and pepper flakes in a heavy duty 5- to 6-quart Dutch oven or 14-inch skillet with a lid. Over medium-high heat, cook while stirring frequently until garlic begins to turn golden –about 2 minutes.
  3. Add the onion, fennel, carrots and ½ teaspoon salt. Cook, stirring occasionally for 4-6 minutes. Add the tomatoes and continue to cook 2 minutes more, or until the vegetables begin to soften and tomatoes begin to break down.
  4. Add the vermouth and the water and nestle the fish into the broth and among the vegetables. Add the lemon zest, fresh dill, thyme and cover.
  5. Cook on low until the fish is opaque, about 10-12 minutes, basting fish occasionally with the broth.
  6. Continue to simmer just until the fish begins to pull apart.
  7. Divide the fish, vegetables and broth between 4 wide, shallow bowls. Garnish with basil chiffonade.

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