Seabass in Crazy Water/ Spigola all' Acqua Pazza

Seabass in Crazy Water/ Spigola all' Acqua Pazza

Acqua Pazza is a classic Italian recipe, healthy and tasty! This cooking method is originating of Southern-Italy and commonly attributed to the Neapolitan cuisine.



4 tbsp extra virgin olive oil 
1 whole sea bass, gutted and cleaned 
2 garlic cloves, finely sliced 
1/2 small red chilli, chopped
400g cherry tomatoes
4 tbsp white wine
Small handful capers
Chopped parsley


  1. Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.

  2. Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through – you can tell when the eyes turn bright white and the flesh feels softer.

  3. Lift fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.
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