Sea Bass in Crazy Water

Here is the recipe to prepare a delicious sea bass in crazy water, a simple yet refined dish of Italian cuisine.

Ingredients

• 1 sea bass of about 700 g, gutted and scaled
• 2 garlic cloves
• 500 ml of water
• 250 g of cherry tomatoes
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Start by washing and drying the sea bass. If it hasn’t already been cleaned by the fishmonger, remember to gut and scale it thoroughly.

2. Take a pan large enough to hold the whole fish and pour in a drizzle of extra virgin olive oil. Add the peeled garlic cloves and let them turn golden over medium heat.

3. Cut the cherry tomatoes in half and add them to the pan with the garlic cloves, sautéing for a few minutes.

4. Pour the water into the pan and bring to a boil. Season with salt (and pepper, if using).

5. When the water starts to boil, place the sea bass in the pan. Lower the heat and cook with the lid on for about 20 minutes, depending on the size of the fish. During cooking, baste the fish with the cooking liquid to flavor it.

6. At the end of cooking, sprinkle with finely chopped fresh parsley and check the seasoning, adjusting the salt if necessary.

7. Serve the sea bass directly in a deep plate with its sauce and garnish with a few parsley leaves.

The term “crazy water” refers to the way fishermen used to cook fish at sea using seawater. Today, the term describes a cooking technique that involves using water with the addition of salt, aromatics, and cherry tomatoes to create a light, flavorful broth that enhances the taste of the fish.