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Delicious Italian Pesce All’ Acqua Pazza

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Red snapper, sea bass, or sea bream fillet, 150g x 2Italian Passa

(Whole gutted fish is ideal)

Salt for seasoning Flour for dusting

1 clove garlic

2 tablespoons olive oil 300g clams (mussel or vongole)

1/2 cup white seine

6 pitted black olives

1 teaspoon brown anchovy

1 teaspoon capers

2 teaspoons sun dried tomato

2 teaspoons parsley

1 tablespoon extra-virgin olive oil

1 cup water

Pre-cooked vegetables (such as blanched broccoli, sautéed zucchini,

roasted potato)


  1. Season fish with salt, lightly dust it with flour.
  2. Put olive oil and crushed garlic clove into non-stick frying pan.
  3. Fry slowly over low heat until the garlic is golden brown, take the garlic out from the oil.
  4. Place fish in and sear both sides over high heat until golden brown.
  5. Add clams into the pan, pour white wine, reduce it to a glaze.
  6. Add olives, capers, chopped anchovy, chopped sun dried tomato and 1 teaspoon parsley.
  7. Add the water, bring to a simmer over medium fire to combine flavors and reduce the liquid until thickened (you can add some vegetables as an option).
  8. Drizzle olive oil into the sauce.
  9. Serve fish in a shallow bowl with thickened broth and garnish with chopped parsley and a few drops of olive oil.