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

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

Based on 15 ratings
Jost Riebau

Jost Riebau

Food Editor 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 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4
sea bass fillets
300 ml
water
150 ml
white wine
½
fennel
1
carrot
2
scallions
200 g
cherry tomatoes
3 cloves
garlic
½
chili
2 tbsp
parsley
3 tbsp
olive oil
10
jarred black olive
1
lemon
extra-virgin olive oil
sea salt
pepper
bread (for serving)
MetricImperial

Utensils

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

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-fillet-a-fish

How to fillet a fish

how-to-prepare-fennel

How to prepare fennel

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal661
Fat38 g
Protein50 g
Carb19 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
    • 1 carrot
    • 2 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
    • 4 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!
    • 1 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!

  • Enjoy your meal!

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

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