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Darren Simpson

Pesce all' Acqua Pazza

Pesce all' Acqua Pazza
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Darren's Best Snapper Dish ...

"The fishermen of Naples make this dish - snapper cooked in "crazy water" - using sea water. I use sparkling mineral water."

Serves 3

Ingredients

  • 1 x 2kg whole snapper, fins removed, cleaned, scaled and gutted
  • 2 tbsp olive oil
  • 2 tablespoons fennel seeds, crushed with back of your knife
  • 2 tablespoons coriander seeds, crushed with back of your knife
  • 1 onion, finely diced
  • 3 sticks celery, finely diced
  • 2 cloves garlic, finely sliced
  • 1 birdseye chilli, finely chopped
  • 1 pinch saffron threads
  • 1 tin tomatoes
  • Splash of dry white wine
  • 4 cups sparkling mineral water
  • 2 whole tomatoes, diced
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp basil, chopped
  • Salt and pepper
  • 4 sprigs parsley
  • 1 lemon, cut into wedges
  • 4 tbsp olive oil
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Method

  1. Heat some olive oil in a frying pan, add the crushed coriander seeds and fennel seeds and toast in the oil for a minute.
  2. Add garlic, onion, celery and fresh chilli and cook until soft (approximately 15 minutes).
  3. Add the saffron threads, the tinned tomatoes and a splash of white wine and cook until the mixture is reduced by half and quite thick.
  4. Add the mineral water, then add the chopped fresh tomatoes. Add basil and parsley and stir to combine.
  5. Place a little olive oil in the bottom of a roasting dish, place fish on top and pour the tomato and mineral water mix over the top. Place in a moderate oven (180C) and cook for 10 minutes, or until the flesh is cooked.
  6. Serve with boiled saffron potatoes dressed with olive oil and freshly chopped parsley, a few lemon wedges and the fried basil.
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Notes & Tips

Optional – you can fry a handful of whole basil leaves in olive oil until crispy and use as a garnish for the fish

Recipe Rating

4

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