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Snapper all’acqua pazza

Australian Gourmet Traveller recipe for snapper all’acqua pazza.

By Alice Storey
  • Serves 6
  • 15 mins preparation
  • 25 mins cooking
Snapper all’acqua pazza
Snapper all’acqua pazza

This is a version of the simple fishermen's classic where fish or seafood is poached in "crazy water", so-called because the colour of the poaching liquid reminded them of peasants' homemade wine.


  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • 6 garlic cloves, thinly sliced
  • 1 tsp dried chilli flakes
  • 18 cherry tomatoes on the vine (about 3 trusses)
  • 350 ml dry white wine
  • 2 small snapper (about 400gm each)
  • 300 gm clams, scrubbed
  • 1 cup (loosely packed) flat-leaf parsley, coarsely torn
  • To serve: crusty bread


  • 1
    Heat oil in a large frying pan over medium-high heat. Add garlic and fry until starting to soften (1-2 minutes). Add chilli, stir to combine, then add tomatoes, wine and 150ml water. Bring to the simmer, add fish and season to taste. Cover and simmer until just cooked through (15-20 minutes).
  • 2
    Add clams, stir to combine, cover and cook until clams open (2-3 minutes). Season to taste, drizzle with extra olive oil, scatter with parsley and serve hot with bread.


Drink Suggestion: Dry vermentino. Drink suggestion by Max Allen