Branzino acqua pazza

Branzino acqua pazza
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Branzino acqua pazza

Branzino acqua pazza, I’m glad to share this wonderful recipe that demonstrates how simple it is to cook whole fish on the bone, which provides better flavor and tastiness, as well as making it difficult to overcook the fish and providing better value.

Branzino

Difficulty: Beginner Cook Time 30 min Total Time 30 mins Servings: 2

Description

The elegant Mediterranean fish brazino belongs to the sea bass family. A popular preparation is "acqua pazza," or "crazy water." This recipe is one of my favorites because it is delicious and easy to prepare.

Ingredients

This section is optional

Seafood Medley, mussels, clams, shrimp, bay scallops. You only need a very small amount per each item.

While mussels and clams can be added in the middle of the cooking time, shrimp and bay scallops must be added at the end (final 3 minutes) or they will become rubbery.

Instructions

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  1. Trim the onions, peel the carrot, and cut everything into thick slices.
    Cut the tomatoes in half. Garlic and chili should be peeled and thinly sliced.
    Squash the olives and remove the stones.
    1 tablespoon olive oil in a big frying pan over high heat Stir in the onions and carrots, then add the tomatoes, garlic, chile, and olives after 4 minutes.

    2 minutes of regular tossing while carefully scoring the fish on both sides (this will help flavor and heat to penetrate as it cooks).

    cutting veggie
  2. Place the fish on top of the veggies, stuff half the herbs into the cavities, and pour the wine over the top, allowing it to reduce by half. (Optional: add clams and mussels.)


    Pour in 8 oz of water, enough to come halfway up the side of the pan.
    Cover and cook for 8 minutes on high heat, (adding optional shrimp and scallop after 6 minutes)) to boil away.

    Pick the remaining herb leaves and finely grate the lemon zest over them before chopping and combining.

    plating fish
  3. Uncover the fish and baste it with its juices for 1 minute.
    To test for doneness, go to the thickest part of the fish near the head - if the flesh readily flakes away from the bone, it's done.
    Spoon the veggies and juices onto a dish, drizzle with extra virgin olive oil, scatter with lemony herbs, and squeeze over the lemon juice. To mop up the delicious sauce, serve with crusty bread.

    Enjoy!

    branzino plated
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