Branzino poached “all’acqua pazza” with olives, fresh tomatoes, parsley & lemon
Bring the taste of the sea to your kitchen
Moist and flaky, this must be the easiest and most delicious recipe to poach delicate fish. It also has everything in one dish, protein (the fish), a small amount of carbs (the potatoes) and a refreshing concoction of tomatoes, olives and herbs which you could pass as your side dish if you don’t feel to prepare anything else.
I like to make this recipe with whole fish because the bones will give you more umami and make the sauce thicker and smooth even with a relatively short cooking time. It’s not illegal :) to make it with fish fillets but taste often to avoid overcooking.
Recipe just published on the blog, enjoy!
Letizia- This looks absolutely divine. I'm now searching for ways to replicate this across the sea and how we can do this without having to use tilapia too much (the ones we get in the US typically comes from unsustainable sources). But those tomatoes look absolutely inspiring! :)
A wonderful, wonderful dish. My grandmother Angelina grew up in a mountain town outside of Benevento. In those days I'm not sure you could get fresh fish at all, no matter what the quality, so she, too, rarely cooked this or any other seafood dish. But I learned to love seafood—and my years in Rome was the consummation of the marriage, so to speak.
I make acqua pazza often. As you say it's so quick and easy and light on the stomach—though adding potatoes is something I haven't tired. But definitely want to!
Btw, there seems to be no way to leave a comment on your blog?