Literally translated as “crazy water,” this is a liquid that’s used for poaching mild, white fish like sea bass, orata, branzino, and even cod or halibut. What makes the liquid “crazy”? Well it’s because it includes white wine, garlic, chile pepper, and fresh herbs. There’s nothing like the classic version, which I’ve had the opportunity of eating numerous times in Italy, it’s birthplace. Despite being a Southern Italian dish, you can actually get acqua pazza all over Italy. It’s a simple main course that comes after the pasta. It’s ideal when summer is transitioning into fall because it includes the last of the seasonal tomatoes, but really it can be made all year round with greenhouse or even canned tomatoes. Enjoy this crazy, simple, easy dish whenever you have the craving!
Get the recipe on my blog Gastronomer’s Guide:
https://www.gastronomersguide.com/2023/09/pesce-all-acqua-pazza-fish-poached-in-crazy-water.html
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Louis Adrien, “El Diablo”
2 Comments
Hi which fish?
Yum.