Pesce all’Acqua Pazza #SundaySupper

I make Pesce all’Acqua Pazza (Fish in Crazy Water) when I’m homesick for my Italian family. It’s so easy and flavorful. I can make this and close my eyes and I’m sitting on the patio at Il Ritrovo overlooking the sea.

IMG_5743IMG_7320IMG_7332To me this dish screams of the sun, the sea and the people I love so much.IMG_6181My students are always amazed at how simple and flavorful this is. One thing I’ve learned cooking alongside the Italians is its quality over quantity, prepare it simply and enjoy it with friends. How can you go wrong with that?

Who’s going to join at Il Ritrovo this summer?

Pesce all’Acqua Pazza
Prep time
Cook time
Total time
Servings: 4
  • 2 Tablespoons Olive Oil
  • 1 - 2 Garlic Cloves, Finely Chopped
  • 2 Cups Cherry Tomatoes, cut in half or quarters
  • 1 Tablespoon plus 1⁄2 Teaspoon Finely Chopped Parsley, divided
  • 1⁄2 Teaspoon Crushed Red Chile flakes
  • 1 1⁄2 Cups White Wine
  • 1⁄2 Cup Water
  • Salt, White Pepper
  • 4 Red Snapper, Sea bass or other mild white Fish Fillets, about 1lb
  1. In a large skillet with a lid, combine the olive oil and garlic and sauté until the garlic turns golden, about 5 minutes. Add 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 fish fillets to the pan, and then turn them to coat with the cooking liquid. Cover with the lid and cook for 15 minutes, or until the fish is just cooked through. Season with salt, divide amongst four plates and garnish with remaining 1⁄2 teaspoon parsley. Serve immediately.

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