Photograph of the finished Acqua pazza

Italy · Cá nấu nước điên Acqua pazza

Acqua pazza

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barramundi Barramundi 3.5 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Dried chillies Dried chillies 0.8 oz
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Black olives Black olives 7.1 oz
  • Photograph of Caper buds Caper buds 2.8 oz
  • Photograph of White wine White wine 2 cups
  • Photograph of Coarse salt Coarse salt 1.1 oz

Method

  1. 1 Sauté sliced garlic and dried chilies in olive oil for 60 seconds, making sure the garlic doesn't brown.
  2. 2 Add the halved cherry tomatoes, olives, and capers and stir-fry for 3 minutes.
  3. 3 Pour in white wine and add only a little water; do not use fish broth.
  4. 4 Using only water and wine is the whole point of acqua pazza; the water detracts from the fish's flavor.
  5. 5 Place the whole fish in a pot, cover tightly, and cook for 14 minutes, then ladle the broth over the fish.
  6. 6 Sprinkle with parsley and drizzle with fresh olive oil, then serve with the sauce in a deep dish.

With an appliance

  • Oven 33 min

    Replace step 5: Place the whole fish in a covered pot on the middle rack of a 180-degree oven for 12 minutes; reduce by about 2 minutes. The heat will surround the fish, ensuring even cooking, juicy flesh, and eliminating the need to constantly open the lid to add sauce. The tomato and wine base steps from steps 1–4 are still done on the stovetop.

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