Pesce all’Acqua Pazza (Amalfi Coast Sea Bass Poached in Cherry Tomatoes, Garlic & Wine) – Authentic Italy Recipe
Capri and Amalfi fishermen’s "crazy water" fish poached in a vibrant broth of burst cherry tomatoes, garlic, and olive oil.
- Country of Origin
- 🇮🇹 Italy (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white sea bass (branzino) or cod fillets, Sweet cherry tomatoes, Grilled ciabatta bread, 4 cloves sliced garlic, Dry white wine
Ingredients for Pesce all’Acqua Pazza (Amalfi Coast Sea Bass Poached in Cherry Tomatoes, Garlic & Wine) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white sea bass (branzino) or cod fillets, prepped into bite-sized pieces
- 1.5 cups sweet cherry tomatoes, washed and trimmed
- 1 cup grilled ciabatta bread
- 1 medium onion and 3 cloves garlic, finely minced with 4 cloves sliced garlic
- 1.5 tbsp traditional Italy seasoning (dry white wine, chili flakes (peperoncino), flat-leaf parsley, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white sea bass (branzino) or cod fillets for 5 minutes.
- Add minced onion, garlic, 4 cloves sliced garlic, and dry white wine, chili flakes (peperoncino), flat-leaf parsley, olive oil, stirring for 2 minutes until deeply aromatic.
- Add sweet cherry tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in grilled ciabatta bread right before serving warm.