Pesce in Acqua Pazza (Whole Fish in "Crazy Water") - Christmas Eve Dinner

Acqua Pazza is a typical Italian broth in which a whole fish is cooked. Acqua Pazza literally means "Crazy Water" and it's origins are ambiguous with the most accepted theory describing it as originally from the small island of Ponza, just off the coast of Naples, in the Mediterranean Sea.

Tradition in Italy says to eat light on Christmas Eve, so that families can indulge on Christmas Day's dinner. A typical Christmas Eve dinner in Italy is comprised of just products from the sea. Fish and mollusks are the go-to main ingredients... no matter how they are prepared.

Josh and I spend Christmas Eve at home, relaxing and making this simple dinner together. It is delicious and we are excited to show it to you! It's easy to make and can be made anytime, meaning, it's not just a Holiday dish ;) We simply chose to make Acqua Pazza because it's DELICIOUS!

INGREDIENTS (for two people):

• one large whole fish (we chose a trout, but typically, a sea faring fish is used, such as a swordfish or halibut or sea bass filet)
• extra virgin olive oil
• 2 cups of water
• 2 cups of white wine
• 4 cloves of garlic (two for the broth and two for stuffing the fish)
• a big bunch of fresh parsley (1/3 for the broth. 1/3 for stuffing the fish, 1/3 for garnish at the end)
• three or four sprigs of thyme
• chili flakes to taste (optional, we like a little spiciness)
• a package of cherry tomatoes
• salt and pepper to taste

olive oil, parsley, thyme

METHOD:

- in a cast iron skillet (or heavy bottomed pan that can go from the stovetop to the oven) set to medium-high, pour 4-5 tablespoons of extra Virgin olive oil to coat the bottom

- let the oil come to temperature and then saute the slices of garlic, chopped parsley, chili flakes, salt and pepper, and the entire box of whole cherry tomatoes

- while the mixture is sautéing, stuff the whole fish with garlic slices, parsley, salt and pepper

fresh trout added to the seasoned skillet for browning

- once the garlic is browned, add the fish and brown it on both sides for 3-4 minutes on each side (see image above)

- next is the time to add the ingredients for the Acqua Pazza!

fresh trout after it's been browned on both sides and after the water/wine has been added

- pour in the 2 cups of fresh water, the one cup of white wine and season the new ingredients with a pinch of salt and a bit more black pepper (see image above)

- make sure the liquid does not cover the fish, all you need is about half an inch of water all around (again, see image above as reference)

- allow the liquid to come to a fast simmer

- carefully grasp the skillet and insert it in a 350 degree oven

- bake uncovered for 20 minutes

trout after it's been baked for 20 minutes

- once baked, remove the fish from the skillet, set it aside and carefully remove the skin from the fish (it should peel right off, with ease)... return the skillet to the stovetop and reduce the liquid on high temperature, for about 5 minutes (while you de-skin the fish)... make sure to keep an eye on the broth! don't reduce it too much, you will need some broth for the final dish

- use a deep dish to pile the filetts at the center, then scoop the reduced broth (Acqua Pazza) all around the fish. Sprinkle with fresh parsley and enjoy with or without a slice of delicious, fresh French Baguette or Italian Ciabatta bread to soak in the broth.

Pesce in Acqua Pazza final presentation

- we enjoyed this delicious dish with a wonderful bottle of Veuve Cliquot Ponsardin's 2004 Vintage Champagne

Veuve Cliquot Ponsardin 2004 Vintage Champagne

- to top the dinner off, we whipped a beautiful organic heavy cream and dipped fresh organic strawberries in it... YUM and CHEERS!

Whipped cream and fresh strawberries for a sweet dessert touch

HAPPY HOLIDAYS!

BUONE FESTE!