Pesce all’acqua pazza (fish cooked in ‘crazy water’)

Name: Pesce all’acqua pazza (fish cooked in ‘crazy water’)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 1 sea bream, gutted and scaled; 15g parsley, leaves and stalks separated; Juice 1 lemon; 2 tbsp extra-virgin olive oil; 4 garlic cloves, finely sliced; 1 red chilli, deseeded and finely chopped; 300g red and yellow baby plum tomatoes or cherry tomatoes, halved; 200ml dry white wine; 1 tbsp capers, drained or well rinsed if salted (optional); Crusty bread to serve (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 29 Aug 24
Updated: 6 Sep 24

Test kitchen approved

This simple – and wonderfully named! – dish from Campania shows you just how easy it is to cook fish. The bream simmers in a delicious tomato, garlic and chilli broth, gently steaming until it’s cooked to perfection. A quick, easy and affordable way to transport yourself to the Amalfi Coast.

The name of this dish refers to its origins, when Campanian fishermen would cook whatever they’d caught in seawater. Over time the water was replaced by white wine – far tastier (and a lot less salty!).

Discover our full guide to Campania, from the region’s best wines and cheeses to the top traditional dishes to try.

Serves 2
Hands-on time 10 min. Simmering time 20 min

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Ingredients

1 sea bream, gutted and scaled
15g parsley, leaves and stalks separated
Juice 1 lemon
2 tbsp extra-virgin olive oil
4 garlic cloves, finely sliced
1 red chilli, deseeded and finely chopped
300g red and yellow baby plum tomatoes or cherry tomatoes, halved
200ml dry white wine
1 tbsp capers, drained or well rinsed if salted (optional)
Crusty bread to serve (optional)

Method

Score slashes about 1.5cm apart on each side of the fish and season with salt and pepper. Stuff the cavity with the parsley stalks, then add the lemon juice.
Add the oil to a large, highsided frying pan (one with a lid) or shallow casserole over a medium heat. Once hot, add the garlic and chilli and sizzle for 30 seconds. Carefully put the fish in the centre and the tomatoes around it. Pour in the wine and 100ml water, then cover and simmer for 12-15 minutes until the flesh flakes off the bone.
Lift the fish onto a plate and cover with foil to keep warm. Add the capers (if using) to the pan, turn up the heat and simmer, uncovered, for 5 minutes to reduce the sauce. Taste and season with salt and pepper, then stir in the parsley leaves. Return the fish to the pan and bring to the table, or transfer it all to a serving platter and serve with crusty bread, if you like.

Recipe from September 2024 Issue

Nutrition

Nutrition: per serving

Calories: 439kcals
Fat: 24g (4.2g saturated)
Protein: 26g
Carbohydrates: 9g (7g sugars)
Fibre: 3.4g
Salt: 0.2g

delicious. tips

Easy swaps The recipe is a great way to serve up small whole fish or sizeable fillets. Try it out with small sea bass or mullet, or chunky fillets of hake or cod.

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Pesce all’acqua pazza (fish cooked in ‘crazy water’)

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Nutrition

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