Branzino all’acqua pazza. This is a very simple way to poach fish. Acqua pazza translates as “crazy water”. Just what exactly is meant to be so crazy about it, I’ve no idea. 
It works best with firm, white fleshed fish. You can use fillets, steaks or whole fish. On this occasion I used fillets. Serves 4
Bass in acqua pazza ingredients
- 4 sea bass – filleted
- 400g cherry tomatoes – halved or left whole according to preference
- A few sprigs of parsley – chopped
- A clove of garlic – chopped
- 1 chilli – fresh or dried (optional)
- Dry white wine
- Olive oil
- Fry the garlic and chilli in olive oil until the garlic has started to colour. Use a pan big enough to take all the fish in a single layer.
- Add the tomatoes, parsley and a generous slug of white wine.
- Add the fish in a single layer. Add water to bring the level of liquid up to about halfway up the fillets.
- Cover and simmer until the fish is done. About 10 minutes for medium sized fillets.
Bass in acqua pazza finished dish
