Acqua Pazza Recipe by Japanese Chef

In a large pot, heat the olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the water and bring to a gentle simmer.

Add the cherry tomatoes, red pepper flakes, salt, and black pepper to the pot.

Carefully place the whole fish into the pot, ensuring they are submerged in the liquid.

Cover the pot and let the fish cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Once cooked, remove the fish from the pot and place on a serving platter.

Strain the broth to remove the solids and return the liquid to the pot.

Bring the broth back to a simmer and stir in the chopped parsley.

Pour the broth over the fish and serve immediately.

Spice Level: