Snapper Fillets, Mutti Cherry Tomatoes, White Wine, Capers, Olives and Basil

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.

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Serves 4-6

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


  1. Start by sauteing a few garlic in olive oil, along with the chilli pepper and anchovies. Cook for a few minutes on a medium heat then add drained cherry tomatoes.
  2. Place fillets of fish into the tomato mix and then add fish stock, enough to come about halfway up the fish. Season with salt and pepper and sprinkle with some chopped parsley. Cover partially and allow the fish to simmer gently until it is cooked through, about 10 minutes, depending on the thickness of the fish.
  3. Finally once fish has cooked turn heat off and set aside for a minute. Then add basil, olives, capers and some more olive oil to finish.

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