Sea bass a “l’acqua pazza“cooked under pizza dough.

“Pesce a l’acqua pazza” is an ancient fish dish, typical of southern Italy. Written records of this cooking technique date back to the late 1800s. The story goes that this dish was invented by poor fisherman who cooked the fish on their boat with the naturally salted seawater, (as salt was very expensive), the recipe evolved adding wine and other ingredients. I ate it several times, but I never had it cooked under pizza crust. That, I discovered in Sicily, in a restaurant on the beach at Marina di Ragusa who served this delight ! Just imagine bread dipping the sauce with your pizza crust ! Before you know you will be licking your fingers .

For the dough

300 g 00 flour ( all purpose)
200 g Manitoba flour ( 400W)
300 ml lukewarm water
EVO 20g
Salt 10 g
5 g fresh brewers yeast (2 g dry yeast)

Start by dissolving the yeast into the water, combine the Manitoba and 00 flour into a large bowl then poor the water little by little while kneading with your hands when you have poured half the liquid you can add the salt, continue to knead, still pouring the water until you obtain a homogeneous mixture, now add the oil little by little. Transfer the dough on a flat surface, knead until it is smooth. Put the dough back in a bowl and let it rest for 2 hours covered under a humid towel. The dough should double the volume..

For the sea bass.

2 sea bass filets
250/300 ml of white wine
50 ml of water or fish stock
Some cherry tomatoes
2 tbsp of capers
1 clove of garlic
Half of a small chili
Some parsley
A pinch of salt

Now remove the skin and the bones from the sea bass fillet. Lay the fish in slightly oiled ovenproof dish, Add the wine, water, garlic, tomatoes, capers, chili, pinch of salt, parsley. Cover the dish with the pizza dough, drizzle some EVO on top and put in the oven for 20/ 25 minutes ( the dough has to have a golden colour). You obtain a surprise effect you when you cut the pizza crust ! The smell is divine and the plate looks gorgeous ! Enjoy with a nice glass of dry white wine. Buon appetito!