Pesce all'acqua pazza

Name: Pesce all'acqua pazza
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 200ml dry white wine; 200ml water; 1 tsp sea salt flakes; 2 tbsp olive oil; 2 small whole bream or snapper, 500g each, cleaned and scaled; 20 cherry tomatoes, halved; 2 tbsp basil leaves, torn; 1 tbsp lemon zest, grated; 1 tbsp salted capers, rinsed; 2 tbsp flat parsley leaves, torn; 1 lemon, quartered

Jill Dupleix

October 19, 2011

Time:1-2 hours

Small whole fish are gently poached in a rich, "crazy" broth of garlic, chilli, cherry tomatoes and white wine in this dish from the Amalfi coast. Serve with tiny boiled potatoes or oven-roasted chips.

Ingredients

200ml dry white wine
200ml water
1 tsp sea salt flakes
2 tbsp olive oil
2 small whole bream or snapper, 500g each, cleaned and scaled
20 cherry tomatoes, halved
2 tbsp basil leaves, torn
1 tbsp lemon zest, grated
1 tbsp salted capers, rinsed
2 tbsp flat parsley leaves, torn
1 lemon, quartered

Method

In a large frypan, combine the wine, water, salt and olive oil and bring to the boil. Simmer for 5 minutes, then gently slip the fish into the broth, add the cherry tomatoes, basil, lemon zest and capers. Reduce the heat to low and simmer gently for 5 mins. Carefully turn the fish, and simmer for 4-5 mins, depending on size. It is cooked when the flesh parts from the bone at the touch of a knife.
Remove the fish to two warm plates, bring the broth to the boil and spoon over the fish.
To serve
Scatter with parsley and serve with lemon wedges.