Fish in acqua pazza
A Neapolitan fishermen’s dish: whole sea bass poached in “crazy water” with cherry tomatoes, garlic, white wine and parsley.
- 35 min10 prep · 25 cook
- EasyDifficulty
- 340 kcalper serving
Ingredients
- Whole sea bass, cleaned (about 500 g each)2
- Cherry tomatoes300 g
- garlic3 cloves
- chilli flakes1 pinch
- Dry white wine150 ml
- Water200 ml
- Capers1 tbsp
- parsley4 sprigs
- Olive oil5 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the fish inside and out and tuck a couple of parsley stalks into the cavity.
- 2
In a wide pan with a lid, warm the oil with the sliced garlic and chilli without browning.
- 3
Add the halved tomatoes and cook until they begin to burst.
- 4
Pour in the wine and water, add the capers and lay the fish in the pan.
- 5
Cover and simmer gently, turning the fish once, until the flesh comes away from the bone.
- 6
Scatter chopped parsley, drizzle with raw olive oil and serve with bread for the broth.
Tips and questions
- Can I use fillets instead of whole fish?
- Yes; cook them skin side up for 5–7 minutes. The broth will be lighter, so add a little fish stock instead of water.
- How do I know the fish is cooked?
- The eye turns white and the flesh near the backbone lifts away easily with a knife.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
