Italian
Spaghetti all'Acqua Pazza
by Casa Pappagallo · 705K subscribers on YouTube
A traditional Italian pasta dish featuring spaghetti cooked in a light fish broth with cherry tomatoes and served with pan-seared sea bass and sea bream fillets.
- Difficulty
- medium
Ingredients
13 items- 1 pcsSea Bass
- 1 pcsSea Bream
- 1 pcsSpring Onion
- Celerya piece
- 2 pcsBroth Cherry Tomatoesfor the broth
- 2 pcsBay Leaves
- Olive Oildrizzle, as needed
- Coarse Saltto taste
- 2 pcsChili Pepperone whole, one sliced
- 1 pcsGarlicsliced
- Sauce Cherry Tomatoeshalved or quartered, quantity to taste
- Spaghettiquantity as desired
- Parsleyfresh, for garnish
Method
- Clean and fillet the sea bass and sea bream. Remove the skin and check for any remaining bones.
- In a pot, add a drizzle of olive oil, whole spring onion, some celery, two cherry tomatoes halved, and two bay leaves. Add the fish bones and heads. Cook over medium-low heat.
- Add water, a pinch of coarse salt, and let simmer for about 30 minutes to make the fish broth.
- Meanwhile, in a separate pan, heat olive oil, add whole and sliced chili peppers (to taste), and sliced garlic.
- Add cherry tomatoes (halved or quartered) to the pan and let them cook for a few seconds.
- Cut the fish fillets into bite-sized pieces.
- Cook the spaghetti in boiling salted water for 6 minutes (they will finish cooking in the sauce).
- Add some strained fish broth to the pan with the tomatoes, then add the drained spaghetti.
- Add more broth as needed and the fish pieces. Finish cooking the pasta in the sauce for 2–3 minutes.
- Serve with a drizzle of the sauce, fresh parsley, and enjoy.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
