MACKEREL "all’acqua pazza"

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

  1. Add the vegetables and herbs to an oven-proof dish. Pre-heat the oven to 180 C


    AE15BAF6-746C-4666-9681-4C7C03F7D8F2.jpeg

  2. Now add olive oil and white wine


    93DA1DA5-AC69-4665-B25E-1CD662B11A83.jpeg

  3. Put the fish on top and add water until the fish is half in liquid. Poach for 20-25min.

07FD7FCA-346F-4DD9-85A0-61FF95ABC060.jpeg

  1. Have a Maldon sea salt on the table. ENJOY

8F97D955-262A-4327-B7C3-5B91FAD27CE1.jpeg

1 Like

Love Mackerel. A seriously under-appreciated fish in general.

Me too, I also order it as SUSHI from our Japanese restaurant around the corner.

+1. I’ll take mackerel, sardines, most jack family fish with high oil content over halibut, sea bass etc any day for sushi and dishes like this. 10x the flavor and it’s a fraction of the price.