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Pesce All'Acqua Pazza (Fish in Crazy Water) Recipe

Scared of cooking whole fish? Don't be a wuss. We've got your back.
Pesce All'Acqua Pazza Recipe (Fish in Crazy Water)
Photo by Farideh Sadeghin

Servings: 2
Prep time: 10 minutes
Total time: 20 minutes


¼ cup finely chopped flat-leaf parsley
6 cherry tomatoes or 2 fresh tinned plum tomatoes
2 dried chilies, crushed
2 garlic cloves, peeled (1 halved, 1 thinly sliced)
2 whole red mullet (about 10 ounces|285 grams each)
kosher salt and freshly ground black pepper, to taste
2 ounces|60 ml white wine
extra-virgin olive oil, for drizzling
2 slices ciabatta bread, cut ½-inch thick, optional
1 lemon, halved


  1. In a large saucepan, combine the parsley, tomatoes, chiles, sliced garlic and 2 cups|500 ml water and boil for 5 minutes.
  2. Season the mullet with salt and pepper and add to the pan along with the wine. Cover and cook, flipping the fish once, about 8 minutes. Remove from the heat and drizzle with olive oil.
  3. Heat a medium skillet over medium-high. Brush both sides of the bread with olive oil and toast, flipping once, until golden on each side, 2 to 3 minutes. Season with salt.
  4. To serve, divide fish between two plates. Spoon tomatoes and broth over each and serve with the ciabatta, if using, and lemon halves.

From Ruth Rogers Built The River Café with Girl Power and Egg Tagliarini

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