Avete mai preparato il pesce all’acqua pazza? Maybe you will say no, but instead I say yes: I have prepared and don't you even noticed. Because, as I learned when I decided to make this dish, the crazy water is basically what we call Sicilian fish stew or soup. Un modo semplice di preparare il pesce, ottima alternativa al pesce al forno o in padella con pomodori, capers and olives.
Cooking all’crazy water
Some historical: It looks like the crazy water (which is nothing if not a fish cooked in water, garlic, fresh tomato, oil and parsley) sia un metodo di cottura partenopeo, spread in the nineteenth century when vigevano duties on salt, so it was very expensive. for that, to bake fish using seawater, avoiding the use of salt. Today this method is widespread throughout the South Italy and also in Sicily. Mia madre prepara, ever since I remember, the spatula, the cod, the sea bass stew in exactly the same way. And with the crazy water seasoned pasta.
Now we come to us: I've settled for a fish in crazy water, I wanted to do a full plate that can be first course or main course: a grouper all'acqua pazza risotto made with Sardinian fregula. Since the parsley in the broth reminded me too much of the usual flavors, I used Marjoram and lemon thyme, and a drop of Franciacorta Rosé to fade. The recommendation is that, during cooking, the liquid arrivals at a lower level to half the height of the fish. Fish should never be covered with #8217;water, otherwise it will cook like a boiled fish.
You can prepare this recipe in a pan or in the oven, I chose the first option. If you do not find the fregula, You can use the couscous cooked in fish sauce that goes just for a few minutes. If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a good day!
un pesce da 1 chilogrammo circa (Grouper, bream, Red Snapper, sea bass)
15 type Piccadilly tomatoes
fresh parsley (or thyme and Marjoram if you prefer), to taste
4 cloves of garlic
extra virgin olive oil, to taste
100 ml dry white wine (I used a Franciacorta Rosé)
salt and pepper, to taste
fresh chilli, to taste
200 grams of Sardinian fregula (o cous cous)
Preparing fish for crazy water is very simple: wash the tomatoes and cut them into wedges. Put extra virgin olive oil in a large saucepan, combine the cloves of garlic, pepper and the parsley stems. Brown and add the tomatoes, do take heat, Add wine. Make the alcohol fade and add 250 milliliters of water. Salt and simmer for 10 minutes or until the liquid has reduced by at least a third.
At this point, lay the fish in the Pan, merge a few leaves of Marjoram or thyme and chopped parsley. Cook covered over medium heat for 20 minutes. To see if the fish is cooked, pull one of the fins of the fish. If the fin comes off, the fish is ready. Keep warm.
Boil the fregula in abundant salted water and drain it al dente. Finish cooking the fish soup in a pan by merging it with the fregula largo, high heat, so they take flavor. Emulsify with extra virgin olive oil and freshly ground black pepper.
Composition of the dish: put the fregola in single holsters, spray with some crazy water, lay a fillet of fish (Skinless and boneless: I recommend). Garnish with tomatoes. Sprinkle with a little extra virgin olive oil, a little black pepper and decorate with chopped parsley or with a few thyme and mackeran leaves. Bon appétit!
MATCHING: We suggest a Franciacorta D.o.c.g. rosé brut produced by Wineries The Valley, in Rodengo Saiano, in the province of Brescia. This wine, made from a blend of Chardonnay and Pinot Noir (manually selected), It's delicate, mineral, very fine and elegant in its perlage. Clear scents of rose and red fruits. Besides being an excellent aperitif wine can accompany fish recipes like this, keeping a nice balance throughout the tasting.