Pesce Allacqua Pazza Fish Poached In Crazy Water Recipes

PESCE ALL'ACQUA PAZZA

Pesce all'Acqua Pazza image

Provided by Phil Torre

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

4 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
12 grape or cherry tomatoes, sliced in half
3 cups water
2 tablespoons finely chopped flat-leaf parsley
sea salt
2 pounds sea bass or red snapper fillets

Steps:

In a sauté pan at least two inches deep and large enough to hold the fish in one layer, heat the olive oil over medium-high heat and add the garlic and and red pepper flakes and sauté until the garlic is lightly browned.
Add the tomatoes and cook until they start to soften about 5 minutes.
Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes.
Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes.
Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes. Garnish with a little more fresh parsley and serve.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Pesce all'Acqua Pazza (Fish in Crazy Water) image

This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).

Provided by Ali Slagle

Categories dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

Steps:

In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

SEA BREAM IN CRAZY WATER (ORATA ALL'ACQUA PAZZA)

Sea bream in crazy water (Orata all'acqua pazza) image

Use super-ripe tomatoes in this Italian fish recipe to add extra sweetness to the spicy broth

Provided by Barney Desmazery

Categories Main course

Time 40m

Number Of Ingredients 8

Ingredients

4 tbsp good quality extra-virgin olive oil
2 whole sea bream or sea bass (about 450g each), gutted and cleaned
2 garlic cloves , finely sliced
½ small red chilli , chopped
400g small tomato (a mix of different-coloured cherry tomatoes would be best)
4 tbsp white wine
small handful capers
chopped parsley

Steps:

Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.

Nutrition Facts : Calories 346 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.8 milligram of sodium

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