Pesce all' Acqua Pazza

This recipe was originally published as part of a menu in Tasting Table National. 

 

 

Pesce All' Acqua Pazza (Fish In Crazy Water)
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In this classic recipe, whole fish is flavored simply yet intensely in "crazy water," an aromatic broth composed of garlic, tomatoes and white wine. The showstopping dish comes together in 20 minutes--ideal for that last minute dinner party.  
Servings
4
servings
Ingredients
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 2 cups cherry tomatoes
  • 1 tablespoon plus ½ teaspoon finely chopped parsley, divided
  • ½ teaspoon crushed red chile flakes
  • 1½ cups dry white wine
  • ½ cup water
  • Salt
  • 1 whole branzino or black bass (about 1½ pounds), cleaned and scaled
Directions
  1. In a large skillet, combine the olive oil and garlic and sauté until the garlic turns golden, about 5 minutes. Cut half of the tomatoes in half and leave the rest whole. Stir in all the tomatoes, 1 tablespoon of the parsley, chile flakes, white wine and water and season with salt. Bring the mixture to a boil. Turn the heat down, carefully add the branzino to the skillet and spoon the cooking liquid over the fish. Cover with aluminum foil and cook for 15 minutes until the fish is just cooked through. Season with salt, garnish with remaining ½ teaspoon parsley and serve immediately.
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