Fish gurnard in crazy water, or I should say Red Gurnard. Its flesh is firm and very delicate, and given the size of the head, the amount to consume is always scarce. Italy, with miles and miles of coastline and numerous fish markets, is famous for the quality and variety of fish. Fishermen used to cook the catch on boats with white wine and seawater.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn, All Seasons
Ingredients
- 1.1 lbs sea fish (Gurnard)
- 8.8 oz canned tomatoes
- 1 clove garlic
- 1 1/4 cups water
- 1 tbsp chopped parsley
- 1 1/2 tsp salt
- 1 tsp extra virgin olive oil
Tools
- Pan
Preparation
Generally, fish of this size are cleaned at the fish market. The only thing to do if this is not done is to gut them.
Start preparing the crazy water. In a pan, brown the garlic clove with three tablespoons of oil, add the crushed tomatoes, salt, and parsley.
Add the water and cook over high heat for 15 minutes.
Add the gurnard fish to the crazy water, cook with the lid on for 15 minutes.
Once cooking is complete, add extra virgin olive oil and finely chopped parsley. Here the Gurnard Fish in Crazy Water is ready!
