Red Snapper in Crazy Water (Acqua Pazza) Recipe

Name: Red Snapper in Crazy Water (Acqua Pazza)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds red snapper fillet, cut into 3-inch chunks; Salt and freshly ground black pepper; 1 1/2 tablespoons Old Bay or other seafood seasoning blend (a palmful and half again); 3 tablespoons extra-virgin olive oil (EVOO) (three turns of the pan); 1 teaspoon crushed hot red pepper flakes; 3 garlic cloves, crushed and peeled; 1 can flat anchovy fillets; 1 cup white wine; 1/4 cup (6 to 8 pieces) soft sun-dried tomatoes, not in oil (on the produce aisle), coarsely chopped; 3 tablespoons capers, drained; 4 scallions, chopped; 1 quart chicken stock or broth; A handful of fresh flat-leaf parsley, chopped

Servings: persons

2 1/2 pounds red snapper fillet, cut into 3-inch chunks
Salt and freshly ground black pepper
1 1/2 tablespoons Old Bay or other seafood seasoning blend (a palmful and half again)
3 tablespoons extra-virgin olive oil (EVOO) (three turns of the pan)
1 teaspoon crushed hot red pepper flakes
3 garlic cloves, crushed and peeled
1 can flat anchovy fillets
1 cup white wine
1/4 cup (6 to 8 pieces) soft sun-dried tomatoes, not in oil (on the produce aisle), coarsely chopped
3 tablespoons capers, drained
4 scallions, chopped
1 quart chicken stock or broth
A handful of fresh flat-leaf parsley, chopped

1
Season the fish pieces with salt, pepper, and Old Bay.
2
Heat a large, deep skillet over medium-high heat.
3
Add the EVOO, hot red pepper flakes, garlic, and anchovies.
4
Melt the anchovies into the oil.
5
Add the snapper, skin side down, and crisp the skin.
6
Turn and brown the fish for 3 to 4 minutes.
7
Add the wine and deglaze the pan (lift up drippings), then add the sun-dried tomatoes, capers, and scallions and stir in the chicken stock.
8
Stir the stoup gently so you do not break up the fish.
9
Bring the broth to a simmer and cook for another 3 to 5 minutes to combine flavors.
10
Serve the fish in shallow bowls with plenty of crazy broth.
11
Garnish with parsley.

256

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 1/2 pounds red snapper fillet, cut into 3-inch chunks, Salt and freshly ground black pepper, 1 1/2 tablespoons Old Bay or other seafood seasoning blend (a palmful and half again), 3 tablespoons extra-virgin olive oil (EVOO) (three turns of the pan), and more.

Yes, Red Snapper in Crazy Water (Acqua Pazza) falls under the Meat & Poultry 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!

Red Snapper in Crazy Water (Acqua Pazza)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions