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Scialatielli all'Amalfitana | Pezzogna all'acqua pazza

Pezzogna fish in crazy water

Ingredients (for 4 people)

4 Pezzogna ( fish) of about 250gr. each; 100gr. of extra-virgin olive oil; 1 stalk of celery chopped; 2 cloves of chopped garlic; 20gr. of capers ( rinsed to remove salt); a bunch of parsley; 200gr. of piennolo tomatoes; red pepper; salt and pepper.

Fry the chopped garlic in the hot oil until golden, add the chopped celery and red pepper mix for a minute and then add capers, parsley, tomatoes and two glasses of water. When the water boils add the pezzogna (fish) and leave to cook for about fifteen minutes, when ready sprinkle with abundant parsley and black pepper, and serve on a large oval serving plate.