The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.
6 fillets of fresh snapper 180g portions
3 cloves of garlic finely sliced
400g tinned Mutti cherry tomatoes drained (liquid separated)
Extra virgin olive oil
A few sprigs of parsley, finely chopped
Small handful fresh basil
1-2 dried chilli peppers or red pepper flakes (optional)
A handful of black olives
1 tablespoon salted capers (rinsed)
3 anchovy fillets
50ml white wine
Fish stock 200ml
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.