Seabass in Crazy Water

Name: Seabass in Crazy Water
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Sea bass (sea bass) 3.3 lbs; Cherry tomatoes 2 cups; Garlic 2 cloves; White wine 0.8 cup; Fresh chili pepper 1; Parsley to taste; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste; Basil to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Sea bass acqua pazza is totally loved all over Southern Italy. Especially in those coastal spots where the freshest fish is everywhere. Locals have been whipping up this traditional Italian seafood dish for ages, using whatever catch they can get to make something really really special. The name? It means "fish in crazy water," and it’s all about that relaxed, homey vibe. I mean, really. The result is tender, poached fish in a savory broth that’s bursting with sweet cherry tomatoes, a dash of olive oil, and herbs like parsley and oregano.

This Italian poached fish shows off how simple ingredients can become special with just the right touch. A bit of fresh chili pepper gives a spicy kick that doesn’t overpower the delicate flavors. Whether it’s a quick weeknight dinner or a laid-back weekend meal, this sea bass acqua pazza recipe is a total winner—no question. In Naples, they might do it one way; in Calabria, maybe a different herb; and in Sicily, you could find capers or olives for a fun twist. That’s the charm of this Mediterranean fish stew: you can switch it up based on what's hanging out in your kitchen or garden.

As the broth simmers, it turns a rich golden hue, soaking up those sweet tomato juices and herbal notes. The juicy fish stays perfectly moist, flaking apart like a dream. And look, pair it with crusty bread to soak up the broth—it's all about simple, comforting food that brings everyone joy. For sure. Trying different herbs or subbing in another fresh catch keeps things exciting, yet the classic Italian fish poaching method always brings out the best in fresh seafood. That's why branzino acqua pazza is a fave in the south, blending the heart of Italian coastal cuisine with the spirit of the Mediterranean lifestyle. Super tasty.

How to prepare Seabass in Crazy Water

To prepare seabass in crazy water, take the fish, trim the fins 1, and scale it 2, then cut the belly to divide it into two fillets 3.

Remove the bones with a specific tool 4. Cut the fillet into regular pieces of about 3 oz 5. Cut the cherry tomatoes in half 6.

In a large pan, add a drizzle of oil 7, garlic, chili pepper 8 and sauté, then add the cherry tomatoes 9.

Cook for 5 minutes 10, then place the seabass fillets with the skin facing up 11, let them brown a bit and deglaze with white wine 12 and a glass of water.

Flavor with basil leaves 13, cover with a lid and cook for 10 minutes. Remove the lid and salt 15.

Pepper and reduce the sauce slightly. In the meantime, chop the parsley 17, remove the garlic and chili pepper from the pan 18.

Season with parsley 19 and serve the seabass in crazy water with the cooking juice 2021.

Storage

The seabass in crazy water can be stored in the fridge for a couple of days. You can freeze it if you've used fresh ingredients.

Tip

Looking for other ways to cook seabass? Try the recipe for Sea bass fillet with cherry tomatoes, simple and refined!

For the translation of some texts, artificial intelligence tools may have been used.

Seabass in Crazy Water

PRESENTATION

How to prepare Seabass in Crazy Water

Storage

Tip

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