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Red Snapper Aqua Pazza

Time: ★★☆☆☆

Cooking Level: ★★☆☆☆

  • 1pc Whole snapper

  • 6pc Garlic cloves, peeled

  • 150ml White wine

  • 1tbsp Capers

  • 1 liter Water

  • 500ml Organic fish broth

  • Salt and pepper to taste

  • 2pcs Ripe plum tomatoes

  • 10pcs Cherry tomatoes, halved

  • 30pcs Kalamata olives, pitted

  • 200g fresh clams

  • Fresh chopped Parsley

  • Fresh chopped Basil

  1. Take out fish and let it sit on room temperature for 30 minutes

  2. In the meantime prepare the broth: In a large pot with olive oil fry the garlic until crispy but not burned

  3. Add the capers and pour in the white wine, reduce until the wine has almost evaporated.

  4. Add the fish broth and water and bring to a boil. Simmer for 30 minutes

  5. Transfer the broth to a large pan, turn down the heat

  6. Add the whole snapper to the pan and poach on 80 °C for 45 minutes

  7. After 45 minutes take out the fish

  8. Add the tomatoes and olives and bring to a simmer again

  9. Add the clams and put back the fish. Simmer for 5 minutes

  10. Remove from heat and cover with a Lid

  11. Let it rest for 15 minutes with lid closed

  12. Sprinkle with parsley and basil and serve


For poaching it should gentle simmer in the broth. Broth should not boil. Instead of clams can also use live blue mussels or prawns. Add some nice aged balsamic vinegar and a splash of good extra virgin olive oil. Eat with some focaccia bread or baguette so you can soak up all the broth.

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