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: Poached