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Sea Bream al Aqua Pazzo

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Stefano Borella, Level 1
Stefano Borella
This delicious peche al aqua pazzo, or sea bream in crazy water, is full of flavor and wonderfully light, perfect for dinner on a warm spring evening. Watch Stefano Borella in this Grokker Premium video as he shares some of his favorite recipes from Italy's Amalfi Coast.

Cooking Recipe

Serving: 2 people

2 whole small sea bream or 1 large sea bass, cleaned and deboned
Pinch of salt
Ground black pepper
4 medium cloves of garlic
6 tbsp extra virgin olive oil
€5 tbsp 00€ or plain flour, to coat the fish
1/2 red chilli, depending on strength, finely chopped
1/2 cup (100g) cherry tomatoes, halved
Handful of basil leaves, whole
1 & 3/4 cup (400 ml) hot water or fish stock

1. Season the fish with salt and pepper, and then dip the skin side in flour and tap off the excess.

2. Heat the oil in a frying pan until almost smoking hot and fry the fish skin-side down until golden brown, which should take 5 minutes. Flip and fry on the other side for a further 2-3 minutes.

3. Add the sliced garlic, chili and cherry tomatoes and fry for a couple of minutes, making sure that the garlic doesn't burn.

4. Finally add the hot water or fish stock and bring to the boil. Allow it to boil vigorously for 2-3 minutes until the liquor reduces and serve immediately.

Sea Bream al Aqua Pazzo


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