Description
Want to make a restaurant-quality Italian fish dish at home? This classic acqua pazza recipe turns basic ingredients into a delicate, flavor-packed meal that will amaze your dinner guests.
A traditional Italian preparation where white fish filets are poached in an aromatic broth of tomatoes, garlic, and herbs. The “crazy water” sauce provides a light yet flavorful foundation that enhances the fish’s delicate taste and keeps it moist.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced thin
- 1/4 teaspoon red pepper flakes
- 12 grape or cherry tomatoes, halved
- 3 cups water
- 2 tablespoons finely chopped flat-leaf parsley
- Sea salt to taste
- 2 pounds sea bass or red snapper filets
Instructions
- Heat olive oil in a sauté pan (at least two inches deep) over medium-high heat. Add garlic and red pepper flakes and sauté until garlic turns light brown.
- Add tomatoes and let them soften for about 5 minutes.
- Add water, parsley and a pinch of salt. Lower heat to medium-low and simmer for 15 minutes.
- Place fish in the pan with skin side down. Cover and cook until fish is done completely, about 15-20 minutes.
- Move fish to warm plates and ladle the flavorful broth over and around it. Add fresh parsley as garnish.
Notes
- Fresh ingredients create authentic Italian flavors
- Your fish should be flaky but hold together well
- The fish’s internal temperature should reach 145°F (63°C)
- A crusty Italian bread makes perfect company to soak up the tasty broth
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Seafood
- Method: Poaching