Crazy Water of Seabass

Crazy Water of Seabass

By
Raoul Reperi
Difficulty: 
Medium
Quantity: 
2 servings
Cost: 
Medium
Prep Time: 
5 min
Total Time: 
10 min
Season: 
All

Do it by yourself

Ingredients

250g sea bass
150gg gnocchi
4 cherry tomatoes
1 clove garlic
Few leaves basil
1 pinch parsley
10 capers
10 black olives
1 teaspoon dried oregano
Big Salt
Extra virgin olive oil

Wine recommendation

Matching food and wine can be an extremely complex and involved process or an activity only for gastro-bores, according to one's point of view.

Terre Bianche Wine

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How you make it

  1. Slice the seabass into small pieces
  2. Drizzle extra virgin olive oil in saucepan and put on heat. Place the seabass skin-side down in the pan
  3. Add some cold water to pan and put back on heat. Gently tilt saucepan until water turns white, then drain and add fresh cold water
  4. Finely chop the garlic and add to pan with some extra virgin olive oil
  5. Add the capers, chilli pepper, black olives and dry oregano
  6. Quarter tomatoes and add to saucepan, cover and leave to cook
  7. Place a saucepan of water on the heat and add some salt. Wait until the water is boiling and then drop in the gnocchi
  8. Mash tomato gently with a fork and mix into the water. Chop the parsley and basil and mix into the sauce
  9. Once gnocchi is rising to the top of the water, they are cooked. Place the sauce back on the heat and spoon in the gnocchi
  10. Serve and enjoy!