Mackerel “all’acqua pazza” or Mackerel “in crazy water” is a beautiful way to cook a whole fish like mackerel, sea bass, seabream etc. or even fish filets. If you use fish filets I would recommend to pre-cook the sauce a little bit and poach the fish filets for a shorter time.
Marcella Hazan said that the sauce is being "denser than a broth, looser, more vivacious and fresher in taste than any sauce.“
The whole dish is flavorful and light…….splendido.
Ingredients
2 mackerel (each 600g)
300g cherry tomatoes, quartered
3 tbsp capers in salt (soaked in water before using)
1/2 bunch flat parsley, chopped
2 cloves garlic, sliced
100ml dry white wine
50ml olive oil
1 chilli (medium heat)
water
Preparation
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Add the vegetables and herbs to an oven-proof dish. Pre-heat the oven to 180 C
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Now add olive oil and white wine
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Put the fish on top and add water until the fish is half in liquid. Poach for 20-25min.
- Have a Maldon sea salt on the table. ENJOY