Recipe by Luigi Salomone: Seabass "all'acqua pazza"...in crust.

This is a Campanian recipe par excellence.

The fish is cooked in a very thin layer of paste, made with seaweed; it swells during cooking and accentuates the flavors.

Ingredients for 4 people

For the dough

500 g 00 flour
300 g water
10 g brewer's yeast
3 g of seaweed powder
10 g salt

Procedure

Knead all ingredients and let it leaven for 12 hours.

For the sea bass

4 x 110g slices of sea bass (keep the bones aside for the stock)

**For the sea bass stock ("acqua pazza" sauce)**

300 g of fish bones
100 g tomato
Garlic to taste
Extra-virgin olive oil to taste
Parsley to taste
50 g orange juice
20 g of ginger
Fresh basil to taste

Procedure

Toast the bones in an oven at 180°C for 10 minutes; then transfer them to a pot with oil and cherry tomatoes and let everything brown. Add water and let cook for 20 minutes.

Next strain and add orange juice, infusing seaweed, ginger and herbs. Strain.

For the filling

100 g of already cooked diced potatoes
100 g pitted black olives
100 g dried tomatoes in oil
50 g fresh seaweed
Basil to taste

Procedure

Roll out the dough very thin and cup 8 circles 12 cm in diameter. Then place the sea bass, potatoes, sun-dried tomato, seaweed and basil on one layer. Season with oil and salt.

Cover with another layer of dough and re-cover to close all sides tightly. Bake at 200°C for 8 minutes; the pasta sheet will puff up and retain all the scents and moisture.