Non-VegetarianCampana cuisine Main Course

Pesce all'Acqua Pazza

Name: Pesce all'Acqua Pazza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 1200 g whole sea bass (branzino); 300 g cherry tomatoes; 3 cloves Garlic; 25 g fresh flat-leaf parsley; 60 ml Extra virgin olive oil; 1 item fresh red chilli; 60 ml Dry white wine; 250 ml Water; 5 g Fine sea salt

Pesce all'acqua pazza is whole white fish gently poached in a light broth of sea water or water, sweet cherry tomatoes, garlic, and fresh parsley.

🇮🇹Italy· Campania

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 9 gathered

Servings

1200 g whole sea bass (branzino) — 2 whole fish, scaled, gutted, and cleaned
300 g cherry tomatoes — datterini or vesuviani, washed and halved
3 cloves Garlic — peeled and lightly crushed
25 g fresh flat-leaf parsley — leaves finely chopped, stems reserved
60 ml Extra virgin olive oil — cold-pressed Italian oil
1 item fresh red chilli — mild peperoncino, finely sliced
60 ml Dry white wine — such as Falanghina or Greco di Tufo
250 ml Water — warm water
5 g Fine sea salt — to season

Equipment

•Large deep frying pan with lid
•Fish scaler
•Slotted fish spatula
•Ladle

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 14 g
carbs: 4 g
fibre: 1 g
protein: 34 g
calories: 290 kcal

Instructions

1
Pat the whole fish dry inside and out with kitchen paper.
2
Season the cavity of each fish with a pinch of sea salt and a sprig of parsley.
3
Heat the extra virgin olive oil in a wide, deep pan over medium heat.
4
Add the crushed garlic cloves and sliced chilli, sizzling gently for one minute until fragrant.
5
Add the halved cherry tomatoes and parsley stems, cooking for two minutes until slightly softened.
6
Place the whole fish carefully into the pan in a single layer.
7
Pour in the white wine and water, then season the liquid with fine sea salt.
8
Cover the pan with a tight-fitting lid and simmer over medium-low heat for fifteen minutes.
9
Baste the fish occasionally with the poaching broth until the flesh is opaque and flakes easily.
10
Remove the lid, discard the parsley stems, and scatter freshly chopped parsley leaves over the top before serving.

Chef's tips

Choose whole fish with clear, bright eyes and firm flesh for the cleanest flavour. Baste the fish regularly with the tomato poaching broth to keep the meat moist throughout cooking.

Ingredient substitutions

whole sea bass (branzino) → whole sea bream (orata), red snapper, or thick skin-on cod fillets
dry white wine → an equal quantity of extra water with a light squeeze of fresh lemon juice

Storage

Store leftover fish and broth in an airtight container in the refrigerator for up to one day.

Reheating

Reheat gently in a covered pan over low heat with a splash of water until just warmed through.

Common mistakes to avoid

•Boiling the broth violently, which causes the delicate fish to break apart.
•Overcooking the fish until the delicate flesh becomes dry and stringy.
•Using canned tomatoes instead of sweet, fresh cherry tomatoes.

Serving suggestions

Serve immediately in shallow bowls with generous ladles of the fragrant tomato broth.Accompany with thick slices of crusty Italian bread to soak up the juices.Pair with a chilled glass of Campanian white wine such as Fiano di Avellino.