Acqua Pazza

1 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 1 LinkedIn 0 Email -- Filament.io 1 Flares ×

Acqua PazzaAcqua Pazza: Acqua Pazza (lit. crazy water in Italian) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish), and even chicken.
While the dish Acqua Pazzaoriginated from fishermen of the Neapolitan area, who would sauté the catch of the day in seawater together with tomatoes and extra virgin olive oil, the term itself most likely originated from Tuscany.

Ingredients for Acqua Pazza

(serves 6):

  • 1 kg (about 2 pieces) skinless fish fillets (such as perch, barramundi, snapper, bass, cod, halibut, sea bream, sea bass etc…)
  • 100 ml extra virgin olive oil
  • 1/2 cup scallions, chopped
  • 1 cup fresh black olives, pitted
  • 1/2 cup button mushrooms, chopped
  • 2 tbsp chopped garlic cloves
  • 2 onions, chopped
  • 4 tomatoes, chopped
  • 1 long red chili, thinly sliced
  • 1 cup basil leaves, roughly torn
  • Salt, for taste
  • Black pepper powder, to taste
  • Water, as required

Method for Acqua Pazza:

  • Heat 1 tbsp olive oil in a large pan on low–medium heat.
  • Fry the chopped onion for 2 minutes or until translucent.
  • Fry the 1 tbsp chopped garlic for 1 minute or until fragrant, but not brown.
  • Add on the chopped scallions and mushrooms to the pan.
  • Stir fry the mushrooms till the water is evaporated.
  • Remove the contents of the pan in a bowl.
  • Heat 1 tbsp olive oil in the same pan over low-medium heat.
  • Fry the 1 tbsp chopped garlic for 1 minute or until fragrant, but not brown.
  • Add the chopped tomatoes to the pan.
  • Fry for a further minute.
  • Add the chopped red chili to the pan.
  • Pour in 375 ml water to the pan.
  • Add in the chopped tomatoes.

Note: If you are using canned/preserved black olives instead of fresh olives, you have to season accordingly, as the canned/preserved black olives are very salty. If possible, please wash them under running water before adding them to the Acqua Pazza.

  • Season the broth with salt and pepper.
  • Stir remaining 60 ml oil and torn basil leaves into the broth.
  • Poach the fish fillets in the broth in a covered frying pan over low heat for 20 minutes or until just cooked.
  • Add in the stir fried mushroom, onions and scallions from the bowl.
  • Cook on medium heat for 2 minutes.
  • Acqua Pazza is ready to be served.
  • Garnish the Acqua Pazza with fresh pitted black olives.
  • Serve hot.

If you have any queries about this Acqua Pazza Recipe , please write down in comment box below

Summary
recipe image
Recipe Name
Acqua Pazza
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)
Print Friendly, PDF & Email

Leave a Reply

1 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 1 LinkedIn 0 Email -- Filament.io 1 Flares ×