Spigola All’Acqua Pazza
Spigola All'Acqua Pazza is a flavorful fish main course that translates to Fish in 'Crazy Water'. With origins from the coastal regions of Southern Italy, this recipe has a rich history deeply rooted in Mediterranean cooking traditions. The white fish, often sea bass or similar varieties, is cooked in a fragrant broth made with tomatoes, garlic, olive oil, and fresh herbs. The term "acqua pazza" refers to the flavorful broth that develops as the fish gently simmers, creating a harmonious blend of flavors.
Spigola All'Acqua Pazza is a delightful celebration of fresh seafood and the vibrant tastes of the Mediterranean. It is not only simple to make, but can also be a great recipe to use up ingredients at home. This pantry to table dish is loved by seafood enthusiasts around the world.
Fillet fish or leave them whole, as desired.
In a large pan, add olive oil and heat. Add smashed garlic clove, onion, celery and sauté for 2minutes. Add the cut cherry tomatoes. Add the fish, salt and parsley. Add a generous amount of water. Cover and cook for about 10 minutes if fillets, or about 20 minutes if whole fish.
Serve hot with a generous garnish of fresh chopped parsley.