Pesce in Acqua Pazza (The Olive Garden - Official)

• 24 ounces fish fillets, such as tilapia or 24 ounces cod
• 1 tablespoon fresh garlic, chopped
• 34 cup onion, diced
• 12 cup celery, diced
• 12 cup carrot, diced
• 14 cup extra virgin olive oil
• 6 plum tomatoes, cut into 1 pieces
• 12 basil leaves, coarse chopped
• 1 tablespoon fresh oregano, chopped 1 tsp dried oregano
• 1 tablespoon flat leaf parsley, chopped
• 1 12 cups vegetable broth or 1 12 cups chicken broth
• 12 cup white wine
• salt and pepper

1. PLACE garlic, onions, celery and carrots in food processor.
2. Pulse until coarsely chopped.
3. HEAT oil in a large skillet.
4. Add chopped vegetables and saute until they begin to soften.
5. Add tomatoes.
6. Cook until the tomatoes are fully cooked.
7. Add wine and cook 1 minute more.
8. Add chopped herbs and broth, then bring to a simmer.
9. SEASON both sides of fish fillets with salt and pepper and add to simmering sauce.
10. Sauce should barely cover fish.
11. Cook until fish starts to flake and is cooked throughout.
12. TRANSFER fish to a shallow bowl and pour sauce over and around fish.
13. Top with a drizzle of extra virgin olive oil and chopped parsley.

fish, fresh garlic, onion, celery, carrot, extra virgin olive oil, tomatoes, basil, fresh oregano, flat leaf parsley, vegetable broth, white wine, salt

Taken from www.food.com/recipe/pesce-in-acqua-pazza-the-olive-garden-official-239113 (may not work)