Try this delicious Italian recipe: fish stew in the oven in Aсqua Pazza sauce, with tomatoes, white wine, and garlic – an exclusively dietary and low-calorie fish dish. This fish recipe belongs to Neapolitan cuisine and is believed to have been invented by fishermen. Why is this water named “crazy”? The most likely version of the origin of this dish is this one: at the end of the 18th century in Italy was introduced the salt tax. So the fishermen could not afford the salt cost, so they start to cook fish in seawater – yes, it seems that the fish was made originally with seawater, which is why such a strange name.
Over time, the recipe got a little more complicated, wine, tomatoes, and aromatic herbs appeared, but this did not reduce its popularity at all. Practically, the same recipe is used to make spaghetti “all acqua pazza” – the fish is cut into small pieces and used together with the sauce in which it was baked, like a spaghetti sauce.
A proven step-by-step recipe from Black Pepper Chef.
RECIPE & INSTRUCTIONS HERE
РУССКИЙ РЕЦЕПТ ЗДЕСЬ
Ingredients (2 servings)
1 Sea Bream (700-800g)
200 g Cherry Tomatoes
2 Garlic Cloves
1/2 cup of White Wine
1/2 cup of Water
1 bunch of Parsley
3 tbsp Olive Oil
Salt
Black Pepper
COOKING METHOD
Remove fish fins with scissors, keeping the ventral fin, we will check the readiness of the fish.
Clean the fish from the scales, gut the fish abdomen, and remove the gills. Rinse the fish under a stream of cold running water.
Peel the garlic, cut into very thin slices.
Add salt and pepper to the fish abdomen, put sprigs of parsley, and some garlic. Put the fish in a fireproof form.
* Choose a form according to the size of the fish; if the form is too large, then there will be insufficient liquid.
Pour the fish with white wine; add the water into the mold. Cut the tomatoes into four parts, put into form. Add garlic, salt, and pepper the sauce and fish. Put a few sprigs of parsley in the sauce.
Pour the fish and tomatoes with 3-4 tablespoons of olive oil. Bake sea bream in a preheated oven for 17 minutes at 220C (time is indicated for an electric oven).
Check readiness on the ventral fin: pull it – if it comes out easily, then the fish is ready. Remove the fish from the sauce and cut it into fillets. Put the finished fish fillet in the sauce so that it warms up while you finish cutting the fish. You can serve both hot and cold dishes.
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