Fish In Acqua Pazza Recipe

Name: Fish In Acqua Pazza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lovely fish, 1 lb or so each, scaled and gutted - bream, mullet, bass or grouper; 2 celery stalks, sliced on the bias; A handful of black olives (stone-in); 1 red onion, cut in segments lengthways; 1 garlic clove, thinly sliced; 2 promising tomatoes, chunked, or 16 cherry/baby plum tomatoes, halved; 3 bay leaves; A handful of chopped flat-leaf parsley; A handful of basil leaves; 1/2 cups extra virgin olive oil; 1/2 glass white wine; A few potatoes, peeled, chunked and par-boiled (optional)

Servings: persons

2 lovely fish, 1 lb or so each, scaled and gutted - bream, mullet, bass or grouper
2 celery stalks, sliced on the bias
A handful of black olives (stone-in)
1 red onion, cut in segments lengthways
1 garlic clove, thinly sliced
2 promising tomatoes, chunked, or 16 cherry/baby plum tomatoes, halved
3 bay leaves
A handful of chopped flat-leaf parsley
A handful of basil leaves
1/2 cups extra virgin olive oil
1/2 glass white wine
A few potatoes, peeled, chunked and par-boiled (optional)

1
Slash the fish a few times (three or four on each side, diagonally), season well with salt (rub it into the cuts) and set aside. Put everything, bar the fish, in a pot. Add water to come to half the depth of the vegetables (about a glass), season well with salt and pepper and place over a high flame. As soon as it boils, turn off the heat.
2
You now have two options. If you are hungry, pour the hot vegetable stew into a roasting pan. Put the fish on top, and nestle them into their flavorsome bed. Spoon a little of the juice over them, put them straight into a 425 F oven, and bake until just cooked, when the flesh flakes easily from the bone - around 15 minutes. Or, if dinner is a while off, wait for the vegetables to cool. Arrange them and the fish in the roasting pan in the same way, but leave to marinate together for an hour or two before cooking in the oven: just as though you're in a hurry, as above, but for a little longer - 20-25 minutes.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lovely fish, 1 lb or so each, scaled and gutted - bream, mullet, bass or grouper, 2 celery stalks, sliced on the bias, A handful of black olives (stone-in), 1 red onion, cut in segments lengthways, and more.

Yes, Fish In Acqua Pazza falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish In Acqua Pazza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions