Fish
Pesce all’acqua pazza
Pesce all’acqua pazza is white fish poached in a light broth of cherry tomatoes, garlic, white wine, parsley and olive oil, a fisherman’s dish of southern Italy’s coasts.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 2 white fish fillets (sea bream or sea bass), about 350 g
- 4 tbspCastruriali extra virgin olive oilOlive oil starts the broth and a raw thread at the end emulsifies with it, turning it silky.
- 2 garlic cloves, sliced
- 200 gcherry tomatoes, halved
- 100 mldry white wine
- 150 mlwater
- a pinch of chilli flakes
- 2 tbspparsley, chopped
- salt
Method
Make the broth. Warm 3 tablespoons of oil with the garlic and chilli in a wide pan for 1 minute. Add the tomatoes and cook for 3 minutes until they start to burst. Add the wine, let it bubble for a minute, then the water and a pinch of salt. Simmer for 5 minutes.
Poach the fish. Season the fish and slide it into the broth, skin side down. Cover and simmer very gently for 6–8 minutes until just opaque.
Finish. Scatter with parsley and pour the last tablespoon of oil over the fish. Serve in shallow bowls with the broth.