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Simple Poached Sea Bass Recipe

Simple Poached Sea Bass Recipe

Simple Poached Sea Bass Recipe

(branzino all’acqua pazza)

Preparation time : 15 minutes + 20 minutes cooking time

Ingredients for 4 servings

  • sea bass fillets 3.3 lbs (1.5 kg)
  • yellow onions, thinly sliced 51/3 oz (150 g), about 2 small
  • cherry tomatoes 1/2 lb (250 g) about 15
  • extra-virgin olive oil 31/2 tbsp (50 ml)
  • basil 5 leaves
  • garlic 2 cloves
  • water 3/4 cup + 2 tbsp (200 ml)
  • salt and black pepper to taste

Method :

  1. For the acqua pazza: Sauté the onion, garlic and basil in the oil until the onion is translucent. Add the tomatoes and water and let everything cook for about 10 minutes.
  2. Season the fish with salt and pepper, then place it in the acqua pazza and cook over medium heat, turning once, about 6-8 minutes per side, until the fish is cooked through.
  3. Ladle fish and broth into bowls and serve.

Acqua pazza

Acqua pazza (literally, “crazy water”) was originally a traditional maritime soup. Fishermen would take the small discarded fish that remained tangled in the nets (and therefore went unsold) and boil them in seawater with vegetables and spices. The recipe got its name, which is still used today, when a bit of white wine was added to the water. Popular throughout the Mediterranean, especially in Provence and southern Italy, it was a frugal yet wholesome one-course meal usually eaten with hard tack biscuits called gallette. It’s important to note that every region of Italy offers fish dishes modeled on this basic soup – water, salt, and spices, occasionally enriched with eggs, cheese, scraps of meat, or bones, depending on the products readily available in the area.