Name: Branzini Poached in Acqua Pazza
Prep time: 25 min
Total time: 90 min
Yield: 6 servings
Cuisine: Fish and Seafood
Ingredients: 6 cups water; 1 pint grape tomatoes, cut into halves; 2cloves garlic, crushed; 1 dried hot red pepper; Stems from 1 bunch parsley, tied with kitchen string; 2 slices lemon; 2 tablespoons olive oil; Kosher or sea salt, to taste; 3 whole branzini (about 1 pound each), scaled and gutted; Freshly ground black pepper, to taste; Garnish: extra-virgin olive oil and coarse sea salt

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A mixture of tomatoes, garlic, and water, acqua pazza (“crazy water”) is Italy’s answer to court-bouillon. Other flavorful small fish, such as orate or black sea bass, can stand in for the branzini (Mediterranean sea bass).

Ingredients

6 cups water

1 pint grape tomatoes, cut into halves

2cloves garlic, crushed

1 dried hot red pepper

Stems from 1 bunch parsley, tied with kitchen string

2 slices lemon

2 tablespoons olive oil

Kosher or sea salt, to taste

3 whole branzini (about 1 pound each), scaled and gutted

Freshly ground black pepper, to taste

Garnish: extra-virgin olive oil and coarse sea salt

Instructions

In a 12-inch skillet, combine water, tomatoes, garlic, hot pepper, parsley stems, lemon slices, and oil. Season well with salt and bring to a boil. Reduce heat, cover, and simmer 1 hour. Season fish inside and out with salt and pepper and let rest 5 minutes. Add fish to skillet – the crazy water should be just rippling, not bubbling – cover, and poach 6 minutes. Turn fish, cover, and poach another 6 minutes. Remove fish from water and let rest 5 minutes. Skin and filet the fish. Serve in shallow bowls, with some of crazy water and tomatoes spooned over the top. Garnish with a drizzle of your best olive oil and sea salt.