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Whole Gurnard with cherry tomato in “acqua pazza”


Ingredients for 4

1 Medium to large fresh gurnard fish gutted

3 Cloves of garlic

1/2 Glass of white wine

1 Tin of cherry tomatoes

1 Cup of vegetable or fish stock

1/2 Cup of chopped Italian parsley

12 Fresh mussels

12 Fresh cockles

1/2 Cup of marinated mixed olives

1 Tablespoon of capers

12 Small gourmet potato pre cooked in salted water


  1. In a wide pot gently fry the garlic and the parsley with 1/2 cup of extra virgin olive oil.

  2. Add the whole fish sprinkled with salt — add the cockles, mussels and pour in the wine.

  3. Cover with a lid and simmer for a couple of minutes. Add the cherry tomato, olives, capers and the stock.

  4. Simmer for 12 minutes then add the potato and simmer for another 5 minutes

  5. Serve with a few toasted artisan style bread slices

Buon Appetito!  

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