The recipe for bream in crazy water allows you to create an excellent fish main course in a simple and tasty way.
By cooking them in the manner indicated below, you will obtain very tender bream with meat whose taste will be enhanced by the delicious cooking base that will have formed.
A true delicacy that astonishes not only for its goodness, but also for its quick preparation.
This is a typical recipe of Neapolitan tradition, suitable for medium-sized fish among which, besides the bream, we remember gilt-head bream, sea bass, snapper, red mullet, and cod.
The fish cooked in this way will also be very delicate and low in calories.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 322.93 (Kcal)
- Carbohydrates 9.90 (g) of which sugars 10.18 (g)
- Proteins 39.47 (g)
- Fat 14.10 (g) of which saturated 3.45 (g)of which unsaturated 4.97 (g)
- Fibers 0.89 (g)
- Sodium 138.75 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 bream
- 7.05 oz cherry tomatoes
- 1 bunch parsley
- 2 cloves garlic (large)
- 2 tablespoons extra virgin olive oil
- 3.38 fl oz white wine
- 3.38 fl oz water
- 1/2 teaspoon chili peppers (dried hot red)
- to taste salt
Tools
- Large Non-Stick Pan
- Kitchen Scissors
- Cutting Board
- Kitchen Knife
Preparation
To prepare the bream in crazy water, wash and clean the bream by gutting them, cutting off the fins and tail.
Scale and rinse again under running water.
In a non-stick pan, place 3 tablespoons of olive oil, spreading it slightly on the edges as well.
Lay the fish in it and add the cherry tomatoes cut in half, the parsley (keeping a few sprigs aside), and the chopped garlic, 100 ml of water, and 100 ml of white wine, half a teaspoon of dried hot red chili pepper.
Turn on the heat to high flame, cover with a lid, and bring to a boil.
Once boiling, salt, lower the flame, and cover again with the lid, leaving a side vent.
Cook for about 20 minutes depending on the size of the fish, turning halfway through cooking.
To check the degree of cooking reached, insert a fork into the cut made in the belly of the fish to gut it.
If the upper part of the bream easily detaches from the lower part and there are no traces of blood, the fish is cooked.
Serve the dish hot, sprinkling it at will with the reserved parsley and a drizzle of raw olive oil.
The recipe for bream in crazy water is thus completed.
Storage
Consume as soon as ready, but if needed, store in a closed container in the fridge for up to one day.
Consume as soon as ready, but if needed, store in a closed container in the fridge for up to one day.
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