The Acqua Pazza according to tradition it seems that this type of preparation has been invented in the early 1800 from Ponza Island fishermen, legend has it that they used sea water to cook the fish on board the boats. Also according to tradition was added oil, garlic and cherry tomatoes into pieces and sprinkle with parsley to fine.La recipe has known great fame thanks to Toto, it seems, it was ghiottissimo.Nel time many variations have been created, and as such fish that used as ingredients, which as a kind of cooking: you can do it in the oven in a pan.
Fillets of Sea Bream all'acquapazza with capers from Pantelleria
|What is needed|
|Salted capers||40 gr.|
|White wine||half a shor.|
|Salt and pepper||qb|
These are my tips:
- Fish: sea bass is the best, but that's okay of course the sea bass and sea bream or snapper is not bad.
- Cooking: If you cook the whole fish prefer the oven, but if I can work it into strips is better the pan
- Variations: I put the chopped capers.
In this recipe Acqua Pazza I bought bream and, given the heat and the little time available I preferred to avoid the oven and serving the fillets I brought a plate ready to be consumed by children.
PREPARATION STEP BY STEP
I divided the preparation in different phases with accompanying photos sesemplificative.
The recipe involves the use of a 'of average weight bream, mine was about 600 grams prepared in fillets for immediate consumption and without in table scraps
1. Preparation of Fish
The bream I bought whole and gutted by the fishmonger. After an energetic flushing I cut my head and removed using kitchen scissors the top and bottom fins leaving the tail intact.
To fillet practiced an incision just above the tail fins to "feel" the bone under the blade as pictured
After that drive bearing with a firm hand the tail and with the other ascend towards the head following the more the bone as possible. Repeat on the other side.
This is the end result.
Suggeirmento: if, for lack of practice or the use of a knife not perfect (too big or blunt), you noticing that he had left too much flesh with a knife, you can proceed to toglerla from the bones. Depending on the size or shape you can put them in cooking together with thread or chop them with the capers.
2. Prepare tomatoes, capers and parsley
Washed under running cold water carefully the tomatoes. preference in buying those very ripe and quite small. For this dish I Have used 16, but you can utilizzarne in varying amounts depending on your taste and the size of the fish.
After washing, I put aside 6 I leave whole, while others 10 cut them in half vertically.
Let us now take the salted capers, and we follow the same procedure by washing under running cold water.
If you want you can soak them in a glass, and then use the resulting salt water for cooking fish, but more time is needed, plenty of water and we are not always sure of the quality of the salt used.
Tritiamo now capers.
As mentioned you can also chop the capers together any scraps minute of fish. As for the tomatoes, I gave a part of whole capers.
In this phase also chopped parsley so not too late, better with a knife than with the crescent, and put it on a coffee saucer.
3. Cooking preliminary
Take a clove of garlic, and spelliamo asportiamo ends.
Pour oil on the bottom of a pan and add the garlic and heat them over medium heat in order to do properly flavor the oil.
Meanwhile we prepare a glass with white wine, a little less than half of the glass, and an almost full glass of water to which we add sea salt.
When the oil becomes hot and see what starts to brown add the tomatoes
And then we incorporate the capers
Then cover with a lid and cook over medium heat for a little less than 10 minutes, stirring occasionally.
We remove the garlic, and we hold our thread on the bottom.
At this point we pour the wine and the salt water up to just over half of the fish.
Cover with the lid and cook over high heat for about 10 minutes (depending on fish size).