Recipe of the Week: Pezzogna all'Aqua Pazza

May 04, 2011

Due to the great response I received with my last recipe, I’ve decided to include a ‘Recipe of the Week’ for everyone to enjoy at home. Maybe you can turn it into a weekly event to share with your friends and family over a nice glass of wine! Speaking of which… I think I’ll include a weekly wine selection as well J

There is nothing better than enjoying a delicious meal accompanied by a glass of wine in the company of wonderful friends, family or your special someone. So enjoy!


Ingredients for 4 persons

·         1,2 kg pezzogna fish
·         400 g cherry tomatoes
·         200 g tomatoes
·         1 lt fish concentrated broth
·         150 g celery
·         100 g shallots
·         50 g garlic
·         Olive oil
·         Basil
·         Parsley
·         Salt


Cut into small pieces the celery and shallots and sauté over low heat with oil, garlic and chilli.

Add heads and carcasses of the previously filleted Pezzogna fish, parsley and basil, peeled tomatoes, half of the tomatoes and cover with fish stock.

Cook medium heat for 20 minutes from the first boil.

Filter through a chinoix and let further reduce the sauce until it will be consistent.

Steam cook the potatoes and then peel.

Place on a baking tray with greaseproof paper the salted fish fillets and bake at 140 degrees for 6 / 7 minutes.

Serve Pezzogna fish in a holster, put a few leaves of basil and some skinned tomatoes heated into the acqua pazza sauce.

(This week’s recipe is courtesy of the Grand Hotel Quisisana, Capri.)

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