Fish In Crazy Water Recipes

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PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).

Provided by Ali Slagle

Categories     dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8



Pesce all'Acqua Pazza (Fish in Crazy Water) image

Steps:

  • In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
  • Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
  • Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
  • Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

FISH IN CRAZY WATER

I'm excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it's harder to overcook the fish and you should also find it's better value. Everything really gives to everything on the flavour front in this dish--it's a beautiful thing!

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13



Fish in Crazy Water image

Steps:

  • Trim the spring onions and fennel (reserving any leafy tops), peel the carrot, then slice them all 1/2-centimeter-thick (1/4-inch-thick). Halve the tomatoes. Peel and finely slice the garlic and chilli. Squash and destone the olives. Put a large frying pan on a high heat with 1 tablespoon of olive oil. Stir in the onions, fennel and carrot, followed 4 minutes later by the tomatoes, garlic, chilli and olives. Toss regularly for 2 minutes while you lightly score the fish on both sides (this will help flavour and heat to penetrate as it cooks).
  • Lay the fish on top of the veg, stuff half the herbs into the cavities, then pour over the wine and let it reduce by half. Add about 300 milliliters (10 ounces) of water, to come 1 centimeter (1/3 inch) up the side of the pan. Cover and leave to thunder away on a high heat for 8 minutes (boiling underneath, steaming on top means fragrant veggies). Pick the remaining herb leaves, finely grate the lemon zest over them, then chop and mix together.
  • Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head--if the flesh flakes easily away from the bone, it's done. Remove to a plate, spoon over the veg and juices, drizzle with extra-virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. Great served with bread to mop up that irresistible sauce, or with new potatoes, couscous or rice.

2 spring onions
1/2 a bulb of fennel
1 carrot
200 grams (7 ounces) ripe mixed-colour cherry tomatoes, on the vine
3 cloves of garlic
1/2 a fresh red chilli
8 to 10 mixed olives (pit in)
Olive oil
Two 350-gram (12-ounce) whole round fish, such as royal bream, trout, sea bass, red mullet, scaled, gutted, gills removed, from sustainable sources
1 bunch of mixed fresh soft herbs, such as flat-leaf parsley, mint, fennel tops (30 grams [1 ounce])
150 milliliter (heaping 1/2 cup) Greco di Tufo white wine
1 lemon
Extra-virgin olive oil

RED SNAPPER IN CRAZY WATER: ACQUA PAZZA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14



Red Snapper in Crazy Water: Acqua Pazza image

Steps:

  • Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.
  • Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!

2 1/2 pounds red snapper fillet with skin, cut into 3-inch chunks
Salt and pepper
1 tablespoon seafood seasoning blend (recommended: Old Bay)
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 teaspoon crushed red pepper flakes
3 cloves garlic, crushed
1/2 jar flat anchovy fillets
1/2 cup white wine
1/4 cup sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped
3 tablespoons capers
3 scallions, chopped
1 quart chicken stock, available in paper containers on soup aisle
A handful flat-leaf parsley, chopped
Crusty bread, for serving

FISH IN CRAZY WATER

Categories     Fish     Tomato     Poach     Sauté     Quick & Easy     Dinner     Summer     Parsley     Gourmet

Yield Serves 2

Number Of Ingredients 7



Fish in Crazy Water image

Steps:

  • Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper.
  • In a heavy skillet just large enough to fit fish heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until it just begins to turn golden. Add fish, tomatoes, water, wine, and 1/4 cup parsley and bring to a boil over high heat. Spoon cooking liquid over fish and cook fish, covered, at a bare simmer until just cooked through, 15 to 20 minutes.
  • Transfer fish and tomatoes to a large serving platter and cover with foil. Boil cooking liquid over high heat until reduced to 1 cup, about 10 minutes. Stir in remaining parsley and salt and pepper to taste. Fillet fish and spoon sauce and tomatoes over it.

2 large garlic cloves
6 ounces cherry tomatoes
1/2 cup packed fresh flat-leafed parsley leaves
a 2- to 2 1/2-pound whole red snapper or black bass, cleaned, with head removed and tail intact
6 tablespoons olive oil
2 cups water
1 cup dry white wine

SEA BREAM IN CRAZY WATER (ORATA ALL'ACQUA PAZZA)

Use super-ripe tomatoes in this Italian fish recipe to add extra sweetness to the spicy broth

Provided by Barney Desmazery

Categories     Main course

Time 40m

Number Of Ingredients 8



Sea bream in crazy water (Orata all'acqua pazza) image

Steps:

  • Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
  • Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
  • Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.

Nutrition Facts : Calories 346 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.8 milligram of sodium

4 tbsp good quality extra-virgin olive oil
2 whole sea bream or sea bass (about 450g each), gutted and cleaned
2 garlic cloves , finely sliced
½ small red chilli , chopped
400g small tomato (a mix of different-coloured cherry tomatoes would be best)
4 tbsp white wine
small handful capers
chopped parsley

RED SNAPPER IN CRAZY WATER (ACQUA PAZZA)

Yield 4 servings

Number Of Ingredients 13



Red Snapper in Crazy Water (Acqua Pazza) image

Steps:

  • Season the fish pieces with salt, pepper, and Old Bay. Heat a large, deep skillet over medium-high heat. Add the EVOO, hot red pepper flakes, garlic, and anchovies. Melt the anchovies into the oil. Add the snapper, skin side down, and crisp the skin. Turn and brown the fish for 3 to 4 minutes. Add the wine and deglaze the pan (lift up drippings), then add the sun-dried tomatoes, capers, and scallions and stir in the chicken stock. Stir the stoup gently so you do not break up the fish. Bring the broth to a simmer and cook for another 3 to 5 minutes to combine flavors.
  • Serve the fish in shallow bowls with plenty of crazy broth. Garnish with parsley.

2 1/2 pounds red snapper fillet, cut into 3-inch chunks
Salt and freshly ground black pepper
1 1/2 tablespoons Old Bay or other seafood seasoning blend (a palmful and half again)
3 tablespoons extra-virgin olive oil (EVOO) (three turns of the pan)
1 teaspoon crushed hot red pepper flakes
3 garlic cloves, crushed and peeled
1 can flat anchovy fillets
1 cup white wine
1/4 cup (6 to 8 pieces) soft sun-dried tomatoes, not in oil (on the produce aisle), coarsely chopped
3 tablespoons capers, drained
4 scallions, chopped
1 quart chicken stock or broth
A handful of fresh flat-leaf parsley, chopped

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