Acqua Pazza: Easy Italian Fish
Acqua Pazza, meaning 'crazy water,' is a light and flavorful Italian fish dish, traditionally from the coastal regions. It features whole white fish gently simmered in a vibrant broth with tomatoes, garlic, and herbs, showcasing simple ingredients to create a delicious and healthy meal.
Ingredients
- 1 whole branzino or sea bass (about 1.5-2 lbs) gutted and scaled
- 2 cloves garlic thinly sliced
- 0.5 cup cherry tomatoes halved
- 0.25 cup fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon red pepper flakes optional
- 0.5 cup water or vegetable broth
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 lemon lemon sliced for garnish
Instructions
- Pat the whole fish dry with paper towels. Score the fish 2-3 times on each side with a sharp knife.
- Heat olive oil in a large skillet or shallow pot over medium heat. Add sliced garlic and red pepper flakes (if using), and cook until fragrant, about 1 minute.
- Add cherry tomatoes to the skillet and cook for 3-4 minutes, crushing some gently with the back of a spoon to release their juices.
- Pour in the water or broth and bring to a simmer. Season the broth with salt and pepper.
- Carefully place the fish into the simmering broth. Cover the skillet and let it simmer gently for 15-20 minutes, or until the fish is opaque and cooked through. Cooking time will vary depending on the thickness of your fish.
- Gently transfer the fish to a serving platter. Pour the tomato broth over the fish. Garnish with fresh chopped parsley and lemon slices. Serve immediately with crusty bread.
Notes
For the best flavor, use the freshest whole fish you can find. Branzino or sea bass are excellent choices. Don't overcook the fish; it should be just flaky. Serve immediately with crusty Italian bread to sop up the delicious broth. You can also add a splash of white wine to the broth for extra depth of flavor.