Acqua Pazza: Neapolitan Fish
A traditional Neapolitan fish dish where medium-sized fish are gently poached in a flavorful broth of olive oil, garlic, and sweet cherry tomatoes, finished with fresh parsley. The 'crazy water' refers to the humble cooking liquid that becomes infused with these wonderful essences.
Ingredients
- 2 medium sea bream or similar (300-400g each)
- 2 tablespoons olive oil
- 2 cloves garlic sliced
- 200 grams cherry tomatoes halved
- 0.5 cup water
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Clean and scale the fish thoroughly, then pat dry with paper towels.
- Heat the olive oil in a large skillet or wide pan over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the halved cherry tomatoes to the pan and cook for 3-4 minutes, gently stirring, until they begin to soften and release their juices.
- Carefully place the prepared fish into the pan. Season the fish generously with salt and black pepper on both sides.
- Pour the water into the pan around the fish. Bring the liquid to a gentle simmer, then cover the pan with a lid.
- Cook for 15-20 minutes, or until the fish is opaque throughout and flakes easily with a fork. If cooking thicker fish, gently flip it halfway through to ensure even cooking.
- Once cooked, carefully remove the fish from the pan and place it on individual serving plates.
- Stir the chopped fresh parsley into the tomato sauce remaining in the pan. Taste and adjust seasoning if needed.
- Spoon the flavorful tomato and garlic sauce over the fish and serve immediately, perhaps with a wedge of lemon.
Notes
For best results, use fresh, high-quality fish like sea bass, sea bream, or pandora. You can add a splash of dry white wine along with the water for extra depth of flavor, though traditionally it's just water. Serve immediately with crusty bread to soak up the delicious sauce, or alongside a simple green salad.