Spigola all’Acqua Pazza
Description
Spigola all'Acqua pazza translates to fish in crazy water. Food historians claim it was first created in Campania using fresh caught sea bass that was often cooked by the fishermen on boats while at sea - hence using sea water.
Ingredients
- 150 grams Extra Virgin Olive Oil
- 1 clove Garlic (smashed)
- 1 Onion (chopped)
- 3 stalks Celery (chopped)
- 300 grams Cherry Tomatoes (washed and cut in half or quarters)
- 1 kilogram fresh local white fish (such as Sea Bass, Spigola, Sea Bream, Orata, etc.)
- Salt (to taste)
- 50 kilograms Fresh Parsley (chopped)
- (Water)
Preparation
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.
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