Fish in acqua pazza - Pesce all’acqua pazza


Fish in “acqua pazza” — Pesce all’acqua pazza

This method of cooking fish has been used by the fishermen for hundreds of years and has recently come back into fashion. You can use dentex, grouper, sea bass or gray mullet.

2 or 3 whole fish

1 onion

3 tbsp olive oil

1 glass water

1 glass dry white wine

1 tbsp parsley

Optional

1 can tomato peeled tomatoes or 4 peeled tomatoes

Fish in "acqua pazza"

Clean the fish of scales and innards, rinse and dry. Chop the onion finely and sauté in the olive oil in a large saucepan. When it starts coloring a little add the wine and a glass of water and let it boil a few minutes. Place the fish in the pan, season with salt and pepper and sprinkle with chopped parsley. Cook on medium heat for 10 15 minutes. If you want to add the tomatoes then you should do so, after having drained them of excess liquid, to the onion, allow them to simmer a few minutes then add the wine and water.