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AQUA PAZZA

By Chef Stephanie Hajj from Le Pelican
This mouthwatering episode of The Community Chronicles combines the richness of Lebanon’s land and sea. It documents Chef Stephanie Hage as she reveals her Aqua Pazza recipe with WATA. Stephanie inherited her love of food and the sea from her family and decided to make it her passion… And that’s how Le Pélican was born: a family business that oozes love for food, love for family, love for the land, love for the sea and love for the community.
The simplest ingredients make up the tastiest dishes! And Aqua Pazza is an Italian dish based on four basic ingredients: tomatoes, basil, wine and fish. Chef Hage adds to it our WATA Brut – a dry cider which goes perfectly with the subtle flavors of fish (and can equally pair with vegetables, pork, chicken or risotto).
Ingredients:
White fish of choice
Basil leaves and buds
Cherry tomatoes
Wild fennel
Spring onions
Bottle of WATA Brut
Olive oil
Sea salt
To make it:
Clean and up up your fish of choice
Rub the flesh of the fish with salt
Stuff the inside of the fish with wild fennel (a cider and apple’s best friend)
Drizzle with a bit of olive oil
Stuff with a fresh basil stem (ideally with its buds still on) and fold back the fish skin
Add into a skillet
Finely slice some spring onions and sprinkle it on top of the fish along with some more salt
Top with whole cherry tomatoes which will eventually burst and give a concentrated flavor
Top with half a bottle of WATA Brut (keep the other half to drink with the fish)
Bake in the oven
Watch the video