Italian · main

Acqua Pazza

Acqua Pazza reads richness 5.1, umami 4.9 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Italian main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.5 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Richness 5.1 · Umami 4.9 · Salinity 4.2 · Allium 3.9 · Marine & Briny 3.5 · Sweetness 2.9 · Fruity 2.8 · Herbaceous 2.4 · Sourness 2.1 · Heat 2.0 · Citrus 1.4 · Bitterness 1.2 · Nutty 1.1 · Floral 1.1 · Warm Spice 0.9 · Earthy 0.8

What's in it (11)

• 1 whole sea bass, cleaned
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, sliced
• 2 tbsp capers
• 1/3 cup Taggiasca
• 1/2 cup white wine
• 3 tbsp olive oil
• 1/4 cup flat-leaf parsley, chopped
• 1/4 tsp chili flakes
• salt to taste
• 1/2 cup water

Time & effort: about 25 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 86.6 kcal, 4.3 g protein, 0.5 g fat, 14.9 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

1. Sear the seasoned whole fish briefly in olive oil, then nestle in a wide pan with cherry tomatoes, garlic, capers, olives, a splash of white wine, and just enough water to come partway up the fish.
2. Cover and cook gently until the fish is just opaque and the tomatoes have burst into a fragrant briny broth.
3. Scatter parsley and serve with crusty bread.

Dishes with a similar flavor shape

• Crawfish Bisque — Cajun/Creole
• Caldeirada — Portuguese
• Acaraje — Brazilian
• Gazpacho-Style Shrimp — Spanish
• Empanada Gallega — Spanish

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.