Poached sea bream

Poached sea bream

Orata all’acqua pazza

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

In a few restaurants offering southern Italian food, you may find this curious recipe. I have called it alla aqua pazza, which translates literally as cooked in ‘mad water’, though it is often found as all’acqua di mare, as it is usually cooked in sea water. As sea water may be difficult to come by, here I have simply added salt to ordinary water to re-create the effect.

Ingredients

Quantity Ingredient
2 x 600g whole sea bream, cleaned
1 bunch flat-leaf parsley
1 bunch chervil
16 lemon slices
500ml water
200ml olive oil
50g salt
black peppercorns

Method

  1. Put the fish in a shallow pan large enough to take both with not much space around them. Divide the herbs and lemon slices between the fish, pushing them into the cavities. Pour in the water and oil, which should cover the fish. Add the salt and peppercorns.
  2. Put the pan on the stove and bring to the boil quickly. Reduce the heat and simmer slowly for 15–18 minutes. Serve with boiled Savoy cabbage.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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