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Sea Bream al Aqua Pazzo

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Stefano Borella, Level 1
Stefano Borella
221 Followers
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

Ingredients:
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

Directions:
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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