Acqua Pazza (Crazy Water) Barramundi

by Marianna Tuccia



Cook time:

25 minutes


  • 4x barramundi fillets
  • Extra virgin olive oil
  • 1 punnet of cherry tomatoes
  • Pitted kalamata olives
  • 1 fennel, sliced
  • 1 French shallot, chopped
  • Chilli flakes
  • 1/2 glass of dry white wine
  • 125 ml fish or chicken stock
  • 200ml of water
  • Roughly chopped parsley
  • Sea salt + black pepper


  1. Heat olive oil in a large pan over a medium heat. Add fennel and shallots. Cook for 5 minutes until softened. Add chilli flakes. Stir. Cook for another minute.
  2. Pour wine. Bring to a simmer. Simmer for a couple of minutes. Add the tomatoes and olives. Simmer for another 2 minutes. Add the barramundi fillets, stock, and water. Bring to boil. Reduce heat to low. Cover and let simmer for about 10 minutes until the barramundi is cooked through.
  3. Serve with chopped fresh parsley and bread.

Acqua Pazza (Crazy Water) Barramundi by Marianna Tuccia