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Acqua Pazza Fish

Acqua Pazza, literally "Crazy Water," is one of the most iconic dishes of Southern Italian coastal cuisine. Originating among the fishermen of the islands of Ischia and Ponza, this simple preparation uses fresh fish gently simmered with cherry tomatoes, garlic, olive oil, white wine, and herbs. The result is a light yet flavorful dish that highlights the natural taste of the sea.
Portata One-Pot Meal
Cucina napoletana
Keyword acqua pazza, crazy water fish, Italian seafood recipe, Campanian cuisine, sea bass recipe, sea bream recipe, Mediterranean fish dish, Italian fish stew
Preparazione 15 minuti
Cottura 15 minuti
Tempo totale 30 minuti
Servings 2

Ingredienti

  • 1 whole sea bass or sea bream 600–800 g, cleaned and scaled
  • 250 g cherry tomatoes halved
  • 1 garlic clove lightly crushed
  • 120 ml dry white wine
  • 120 ml water
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Freshly ground black pepper to tast

Istruzioni

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and a few parsley stems and cook until fragrant.
  • Add the halved cherry tomatoes and sauté for 2 to 3 minutes until they begin to soften.
  • Place the fish in the skillet and season lightly with salt and pepper.
  • Pour in the white wine and allow the alcohol to evaporate.
  • Add the water, cover the skillet, and cook over medium heat for 10 to 15 minutes, depending on the size of the fish.
  • Remove the lid and check that the fish is tender and fully cooked.
  • Discard the garlic, sprinkle with the chopped parsley, and serve immediately with the cooking juices.

Note

Traditional Acqua Pazza is best prepared with sea bass, sea bream, dentex, red snapper, or scorpionfish.
Do not allow the cooking liquid to reduce completely; the flavorful broth is an essential part of the dish.
The cooking juices can be used to finish a plate of spaghetti or linguine for an excellent seafood pasta.