Pesce all’Acqua Pazza
Fish in Crazy Water….. :-)
In any small restaurant in Naples, Sorrento, Positano and any village on the Amalfi Coast, you can order this very simple light and flavoural dish “Pesce all’Acqua Pazza” which means” Fish in Crazy Water”. I am not sure of the origins of the name, but I do know that all it needs is a simple flavoring of garlic,capers, olives, herbs, tomato, salt and a pinch of hot pepper.
Be sure to serve this with lots of good crusty Italian bread for soaking up the broth at the end!
Ingredients
4 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
Capers and olives
Red pepper flakes
12 grape or cherry tomatoes, sliced in half
3 cups water
2 tablespoons finely chopped flat-leaf parsley
sea salt
2 pounds sea bass or red snapper fillets
Preparation
In a sauté pan at least two inches deep and large enough to hold the fish in one layer, heat the olive oil over medium-high heat and add the garlic and red pepper flakes and sauté until the garlic is lightly browned.
Add the tomatoes and cook until they start to soften about 5 minutes.
Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes, add capers and olives.
Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes.
Transfer the fish to warm plates, pour a little of the crazy water over and around the fish, making sure to include some tomatoes. Garnish with a little more fresh parsley and serve.
Wine
Our choice is a “Prosecco di Treviso” or any other white sparkling wine you may prefer.
Love to pair a Northern Italy wine with a Southern Italy recipe.
Enjoy!
