ACQUA PAZZA STYLE STEWED WHOLE FISH - traditional Italian recipe and history
Recipe type: Entree
Cuisine: Italian
Prep time: 
Total time: 
Serves: 2
  • 2 lb (900 g) Dorades, 1 lb each (alternatively Branzini, john Dory, or Snapper)
  • 2 cloves garlic
  • 21 oz (600 g) cherry tomatoes
  • 2 tbsp fresh parsley, minced
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup white wine
  • 1 sprinkle ground black pepper
  • to taste table salt
  1. GARLIC AND TOMATOESFirst, peel and chop the garlic, then cut the cherry tomatoes into halves. Now, sauté the garlic along with the olive oil into a pan big enough to cook the fishes, over medium heat: you want the garlic lightly gold, not brown.At this point, add the tomatoes and sauté a couple of minutes. Then, add 4 cups of cold water and bring slowly to boil. Finally, add salt to taste.
  2. FISHES IN THE PANNow, place the previously scaled and gutted fishes, into the pan. Then, raise the flame and baste with the white wine. At this point, cover with a lid and cook about 15 minutes flipping the fishes on the halfway: you want the fish still juicy and easily falling from the bone.
  3. GARNISH AND SERVINGThe Acqua Pazza whole fish can be served bone-in or fillet after cooked. Before serving garnish with minced parsley and black pepper.
Recipe by philosokitchen at