Sea Bass in Acquapazza

Sea bass in acquapazza is a classic dish of Italian seafood cuisine, typical of Campania, but widespread throughout central and southern Italy. It is a cooking method that enhances the flavor of the fish using few ingredients, but of great quality.

Ingredients

• 2 sea bass of about 400-500 g each, gutted and scaled
• 500 ml of water
• 250 g of cherry tomatoes, halved
• 2 garlic cloves, peeled and crushed
• 1 bunch of fresh parsley, chopped
• 1 red chili pepper, optional
• 100 ml of dry white wine
• Salt to taste
• Pepper to taste
• 4 tablespoons of extra virgin olive oil
• A few slices of rustic bread, for serving

Preparation

1. In a pan large enough to hold the sea bass, heat the extra virgin olive oil and sauté the garlic for a minute until golden.
2. Add the cherry tomatoes and chili pepper and cook for a few minutes until the tomatoes start to break down.
3. Pour in the white wine and let the alcohol evaporate for a couple of minutes.
4. Add the water and bring to a boil, then adjust with salt and pepper.
5. Place the sea bass in the pan and cover with a lid. Let them cook for about 15-20 minutes, gently turning them halfway through, until the fish is perfectly cooked.
6. At the end of cooking, sprinkle with fresh chopped parsley.

Serve the sea bass in acquapazza accompanied by its sauce and slices of rustic bread, which can be toasted if you prefer to make “scarpetta” and soak up the delicious cooking liquid.

Trivia

The term “acquapazza” comes from Italian fishermen who cooked fish in seawater (“crazy water”) with the addition of cherry tomatoes and other simple ingredients. Today it is a cooking method synonymous with simplicity and flavor, bringing to the table the authentic taste of fresh fish with a light, aromatic sauce.