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Pesce all'Acqua Pazza
Fish in Crazy Water
A classic Neapolitan dish where tender fish is gently poached in a fragrant broth of tomatoes, garlic, white wine, and herbs. The name 'Acqua Pazza' translates to 'crazy water,' referring to the flavorful, light broth created.
ð§ ææ
- 800 g White fish fillets or whole fish(Firm white fish like sea bass, snapper, cod, or halibut work well. If using whole fish, ensure it's scaled and gutted.)
- 300 g Cherry tomatoes(Halved or quartered if large.)
- 200 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 3-4 cloves Garlic(Thinly sliced.)
- 2 tbsp Capers(Drained.)
- 1 bunch Fresh parsley(About 1/2 cup chopped, plus extra sprigs for garnish.)
- 2 tbsp Olive oil
- 100 ml Water or fish stock(Optional, to add more liquid if needed.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the aromatics and base: Heat the olive oil in a large, wide pan or pot over medium heat (around 180°C / 350°F). Add the sliced garlic and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn it. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices. Pour in the white wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
â±ïž 7-9 minutes - 2
Add the fish and liquid: Gently place the fish fillets or whole fish into the pan, nestling them amongst the tomatoes. If the liquid doesn't come about halfway up the fish, add the optional water or fish stock. Spoon some of the tomato and wine mixture over the fish. Season lightly with salt and freshly ground black pepper.
â±ïž 2 minutes - 3
Poach the fish: Bring the liquid to a gentle simmer. Cover the pan tightly with a lid or aluminum foil. Reduce the heat to low (around 150°C / 300°F) and let the fish poach gently for 10-15 minutes, depending on the thickness of the fillets or the size of the whole fish. The fish is cooked when it flakes easily with a fork or its internal temperature reaches 63°C (145°F).
â±ïž 10-15 minutes - 4
Finish and serve: Once the fish is cooked, stir in the drained capers and most of the chopped fresh parsley. Taste the broth and adjust seasoning with salt and pepper if needed. Carefully transfer the fish to serving plates or a platter. Spoon the tomato, garlic, and broth mixture generously over the fish. Garnish with the remaining parsley sprigs. Serve immediately with crusty bread to soak up the delicious 'crazy water' broth.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âThis dish is best served immediately to enjoy the freshness of the ingredients.
- âCrusty Italian bread is essential for mopping up the flavorful broth.
- âEnsure your pan is large enough to hold the fish and liquid without overcrowding.
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- Add a handful of Kalamata olives along with the capers for a briny kick.
- Include a dozen cleaned clams or mussels in step 2; they will steam open as the fish cooks.