TABELIAAUTHENTIC RECIPE
Pesce all'Acqua PazzaFish in Acqua Pazza
A Neapolitan fishermen’s dish of white fish gently braised in “crazy water” with cherry tomatoes, garlic and white wine. The broth is a precious concentration of flavour. The key is to avoid overcooking and finish before the fish turns white and firm.
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Ingredients (2 servings)
- Whole sea bream or sea bass, scaled and guttedScore the thick parts with a knife.600 g
- Cherry tomatoesHalved.200 g
- GarlicCrushed.3 cloves
- Dry white wine100 ml
- WaterThe basis of the “crazy water”.150 ml
- Gaeta black olives60 g
- Flat-leaf parsleyFinely chopped.1 bunch
- Extra virgin olive oil50 ml
Method
Cut the tomatoes and parsley
- 1 Halve 200g cherry tomatoes.
- 2 Finely chop the flat-leaf parsley.
Cook the base
- 1 Put 50ml olive oil and crushed garlic in a frying pan over medium heat.
- 2 When fragrant, add the tomatoes and olives and sauté for 2 minutes.
Ready when
Proceed when the tomatoes begin to break down slightly.
Add the fish
- 1 Add 100ml white wine and 150ml water and bring to the boil.
- 2 Add the fish and cook over medium-high heat for 4 minutes, spooning the liquid over it.
Ready when
Proceed to the next step after 4 minutes.
Braise gently
- 1 Carefully turn the fish, cover and simmer over low heat for 8–10 minutes.
Ready when
It is ready when the flesh turns white and feels as though it releases from the base of the bones.
Caution
Overcooking toughens the flesh.
Serve in deep plates with the broth
- 1 Scatter with parsley and serve in deep plates with the broth.
About this dish
Acqua pazza means “crazy water”. The leading explanation for its name traces it to fishermen offshore cooking fish directly in seawater, “crazy” because of its high salt content. A fishermen’s meal of seawater, tomatoes and wild herbs eaten on deck is considered its prototype.
Today, fresh white fish is gently braised at low temperature with garlic, cherry tomatoes, parsley, olive oil, white wine and water. It lies somewhere between soup and braised fish. The fish’s flavour dissolves into the liquid while the liquid’s flavour penetrates the fish.
Neapolitan fishermen say, “Do not interfere with fresh fish.” This method, handed down among them, puts the freshness of the ingredients first.
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