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Pesce all’Acqua Pazza (Italian poached fish in “crazy water”)

Based on 8 ratings

Jost Riebau

Editorial Assistant at Kitchen Stories

“A simple and colorful take on a traditional fish recipe that will take you straight back to the warm memories of your last summer vacation in Italy or the Provence. You can cook it with any kind of round, small white fish (think gilthead, trout, sea bass, red mullet). For me it’s an ideal dish for a warm and long-lasting summer evening with friends, along with a cold glass of white wine. (e.g. Greco di Tufo) In this recipe we used sea bass fish fillets but of course you can use a whole fish as well. You can also use green olives instead of black ones.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
sea bass fillets
300 ml water
150 ml white wine
½ fennel
carrot
scallions
200 g cherry tomatoes
3 cloves garlic
½ chili
2 tbsp parsley
3 tbsp olive oil
10 jarred black olive
lemon
extra-virgin olive oil
sea salt
pepper
bread (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • 2 bowls (small)
  • cast iron pan (with lid)
  • fine grater
  • citrus press

Nutrition per serving

Cal
661
Protein
50 g
Fat
38 g
Carb
19 g
  • Step 1/4

    Slice fennel and set aside. Peel and slice carrot and add to the bowl with the fennel. Roughly chop scallions and add to the bowl. Halve cherry tomatoes. Peel garlic and thinly slice. Thinly slice chili. Roughly chop parsley.
    • ½ fennel
    • carrot
    • scallions
    • 200 g cherry tomatoes
    • 3 cloves garlic
    • ½ chili
    • 2 tbsp parsley
    • cutting board
    • knife
    • peeler
    • bowl (small)

    Slice fennel and set aside. Peel and slice carrot and add to the bowl with the fennel. Roughly chop scallions and add to the bowl. Halve cherry tomatoes. Peel garlic and thinly slice. Thinly slice chili. Roughly chop parsley.

  • Step 2/4

    Add olive oil to a pan over medium-high heat. Add scallions, carrot, and fennel and sauté for approx. 4 min. Add tomatoes, garlic, chili, olives, and half the chopped parsley and fry for approx. 2 min. Season with salt and pepper.
    • 3 tbsp olive oil
    • 10 jarred black olive
    • sea salt
    • pepper
    • cast iron pan (with lid)

    Add olive oil to a pan over medium-high heat. Add scallions, carrot, and fennel and sauté for approx. 4 min. Add tomatoes, garlic, chili, olives, and half the chopped parsley and fry for approx. 2 min. Season with salt and pepper.

  • Step 3/4

    Deglaze with white wine and let reduce by about half. Add water and bring to a boil. Reduce heat then place the fillets over the vegetables, sprinkle with salt, and cover with the lid. Steam over low heat for approx. 4 min.
    • 150 ml white wine
    • 300 ml water
    • sea bass fillets
    • sea salt

    Deglaze with white wine and let reduce by about half. Add water and bring to a boil. Reduce heat then place the fillets over the vegetables, sprinkle with salt, and cover with the lid. Steam over low heat for approx. 4 min.

  • Step 4/4

    Mix remaining parsley with lemon zest, lemon juice, and a drizzle of olive oil. Remove pan from heat and cover with parsley mixture. Serve with crusty bread and enjoy!
    • lemon
    • extra-virgin olive oil
    • bread (for serving)
    • fine grater
    • citrus press
    • bowl (small)

    Mix remaining parsley with lemon zest, lemon juice, and a drizzle of olive oil. Remove pan from heat and cover with parsley mixture. Serve with crusty bread and enjoy!