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

Name: Pesce all’Acqua Pazza (Italian poached fish in “crazy water”)
Prep time: 30 min
Total time: 30 min
Cuisine: italian
Ingredients: 4 sea bass fillets; 1.25 cups water; 0.75 cup white wine; 0.5 fennel; 1 carrot; 2 scallions; 7 oz cherry tomatoes; 3 cloves garlic; 0.5 chili; 2 tbsp parsley; 3 tbsp olive oil; 10 jarred black olive; 1 lemon; extra-virgin olive oil; sea salt; pepper; bread (for serving)

Based on 16 ratings

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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

sea bass fillets

300 ml

water

150 ml

white wine

fennel

carrot

scallions

200 g

cherry tomatoes

3 cloves

garlic

chili

2 tbsp

parsley

3 tbsp

olive oil

jarred black olive

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

How-To Videos

See all

How to prepare a chili

How to fillet a fish

How to prepare fennel

How to zest citrus fruits

Nutrition per serving

Cal661

Fat38 g

Protein50 g

Carb19 g

Step 1/ 4
- 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
- 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
- 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
- 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!