Sea Bass all’Acqua Pazza
With Saffron
🇮🇹 🐟 🇮🇹
Grilled Garlic Pugliese Bread

Inspired by the coastal cuisine of southern Italy, Sea Bass all’Acqua Pazza is a beautiful way to prepare a delicate fish in a light, aromatic broth of cherry tomatoes, olives, garlic, white wine, capers, and lemon.

While traditionally made with Mediterranean fish such as branzino or other local catches, this version features Chilean sea bass, prized for its buttery texture and ability to remain tender and moist while gently poaching. Saffron is my addition, bringing a subtle floral aroma and golden hue to the broth while complementing the sweetness of the tomatoes and richness of the fish.

The name acqua pazza translates to “crazy water,” referring to the simple yet intensely flavorful cooking liquid. As the fish gently cooks, its natural juices mingle with the tomatoes, wine, and aromatics, creating a savory sauce meant to be enjoyed down to the very last spoonful.

And for that, you absolutely need good bread. I served the sea bass with Pugliese bread, a rustic Italian-style loaf with a crisp crust and airy interior. The slices were brushed with olive oil, charred on the grill, and rubbed with fresh garlic before being placed around the rim of the dish.

The bread is more than a side—it is the perfect vessel for sopping up the saffron-infused acqua pazza broth, capturing every drop of the fragrant, tomato-rich “crazy water.”

Sea Bass all’Acqua Pazza Recipe

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