Prepare Sea Bream In Crazy Water
The sea bream at the crazy water is the second course of fish typical of Campania and Neapolitan seafood cuisine. Prepare Sea Bream In Crazy Water. The name derives from the fishermen’s habit of cooking their fish with seawater mixed with wine.
The traditional recipe for crazy water fish
Sea bream with crazy water (the traditional recipe)
Cooking with crazy water is typical of Campania cuisine and the name derives from the mix of seawater mixed with wine. Here I’ll explain the whole procedure step by step.
- 2 sea bream
- 300 g cherry tomatoes
- 2 cloves garlic cloves
- 1/2 glass of white wine
- 1/2 glass of water
- 1 bunch parsley
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
Fry the garlic and cut the cherry tomatoes in half.
Add the tomatoes to the sauté and coarsely chop the parsley.
Combine the seabream with the cherry tomatoes and add half a glass of wine, half a glass of water, parsley, salt, and pepper. Cook with lid on low heat for about 15 minutes.
Once cooked, transfer the sea bream to plates, add the cherry tomatoes and a few tablespoons of the cooking juices, and finally sprinkle the fish with a handful of fresh parsley.
The sea bream in crazy water is an exquisite fish dish that is prepared in a few minutes, ideal for those who have little time to stay in the kitchen. It is a rather low-calorie recipe also suitable for those who are following a diet. In short, a dish that is really simple to prepare and very versatile, perfect for a lean menu like that of Christmas Eve but also for a quick midweek dinner.
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If you have some leftover cooking liquid and your stomach is too full to make a little shoe with homemade bread, you can use it the next day to dress spaghetti. A mouth-watering sea sauce will come out.
Variants and alternatives
Do you want a variant? Try replacing the sea bream with sea bass or other fish (for example, gurnard or redfish that go very well with stewed preparations). Still, on the subject of variations, you can replace parsley with oregano. You can also use both fresh fish and frozen fish.
Do you want an alternative? Try the Mediterranean -style pan-fried sea bream fillets. The sauce made with cherry tomatoes, olives, and capers is really delicious; using the fillets also makes the preparation suitable even for those who are not able to clean the whole fish on the plate.
In theory, sea bream with crazy water can be kept in the fridge for 1-2 days. In practice, it is advisable to buy 250-300 g “single-portion” fish that allows you not to leave any leftovers.
As for the sauce, on the other hand, the latter lends itself very well to being “recycled” to season spaghetti the next day.
The cherry tomatoes and the wine used to give the fish a fairly acidic connotation to the crazy water. By contrast, it should be paired with a wine with a certain softness (which is easier to find in reds than in whites that usually go well with fish). Personally, in order not to be mistaken, I would choose a Chardonnay.
Frequently Asked Questions (FAQ)
Why do they say crazy water?
The origins of the name aqua pizza are quite controversial. In this regard, there are several theories that are linked to the custom of fishermen to cook the catch of the day by mixing wine and seawater (as well as cherry tomatoes, garlic, and parsley). The wine gives flavor to the fish while the seawater provides flavor.
There are two currents of thought regarding the term “crazy”: one linked to the “crazy” prices of salt which forced the poorest sections of the population to limit their consumption; the other linked to the fact that seawater, mixed with wine, goes crazy.
How do you know if the fish is cooked?
You look at the anal fin. Grab it and pull it. If it doesn’t come off, the fish is still raw. Whenever it comes off but still offers some resistance, the fish is cooked. If it comes off only by touching it, the fish is overcooked.
How to prepare crazy water fish?
First, you need to fry the garlic, then add the cherry tomatoes. At this point the fish is placed in a pan, half a glass of wine, half a glass of salt water, parsley, salt, and pepper are added and cooked with a lid on medium heat for a time ranging from 10 to 25 minutes depending on the size of the fish that you go to cook.