Pesce all’Acqua Pazza (Fish in Crazy Water)
I first had this dish at a small restaurant in Positano on the Amalfi Coast called O’Capurale and was blown away by how flavorful yet light it was. Pesce all’Acqua Pazza means Fish in Crazy Water. Many American interpretations of this dish seem to take this translation extremely literal. They really accentuate the “crazy”, using it as an excuse to clean out the refrigerator and add all kinds of ingredients to flavor the 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, herbs, tomato, salt and a pinch of hot pepper as presented here.
Be sure to serve this with lots of good crusty Italian bread for soaking up the broth at the end!
The Three Things That Matter
Keep the broth simple. The whole point of acqua pazza is that it is barely flavored water that becomes something special as the fish cooks in it. Garlic, tomatoes, parsley, a pinch of red pepper, good olive oil. That is it. The fish does the rest. If you start adding wine, stock, capers, olives, and fennel, you are making a different dish.
Use skin-on fillets. Sea bass or red snapper, skin on, placed skin-side down in the broth. The skin protects the flesh from overcooking and adds body to the liquid. Fillets should be thick enough that they hold together during the 15 to 20 minutes of poaching.
Simmer the water first. The tomatoes, garlic, and parsley need 15 minutes in the water before the fish goes in. This builds a light broth that actually tastes like something. If you add the fish too early, you are poaching in plain water and hoping for the best.
Want to save this recipe?
Send the link to your Inbox, plus receive the latest recipes and updates.
Pesce all’Acqua Pazza
- Total Time: 50 mins
- Yield: 4 1x
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced thin
- 1/4 teaspoon 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
Instructions
- 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 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 35 mins
Substitutions
- Fish. Sea bass and red snapper are traditional. Branzino, cod, halibut, or any firm white fish works. Avoid thin fillets like sole or tilapia as they will fall apart.
- Cherry tomatoes. Grape or cherry tomatoes are best here because they hold their shape. In summer, use the best tomatoes you can find. San Marzano or canned tomatoes are not right for this dish.
- Heat. A pinch of red pepper flakes is traditional. Use more or less to your taste, or omit entirely. The broth should have warmth, not fire.
- Whole fish. The traditional version uses a whole fish (branzino or orata). If using whole fish, increase the cooking time to 25 to 30 minutes and flip halfway through.
Make Ahead, Storage, and Reheating
- Make ahead: You can make the broth (steps 1 through 3) up to a day ahead and refrigerate. Reheat the broth and add the fish when ready to serve.
- Storage: Leftovers keep for 1 day in the refrigerator. The fish will be delicate.
- Reheating: Gently warm in the broth over low heat. Do not microwave or the fish will dry out and fall apart.
FAQ
Acqua pazza translates to “crazy water” in Italian. It refers to the simple poaching liquid made from water, garlic, tomatoes, olive oil, and hot pepper. The name likely comes from fishermen who cooked their catch in seawater with whatever they had on the boat.
Sea bass and red snapper are the most common choices. Branzino is traditional in Italy. Any firm, white-fleshed fish works. Avoid thin or delicate fillets that will break apart during poaching.
Yes. It is one of the lightest Italian fish preparations. The fish is poached (not fried), the broth is water-based (not cream or butter), and the only fat is olive oil. It is naturally low in calories and high in protein.
Acqua pazza is a simple poached fish dish with a light tomato and water broth. Cioppino is a rich, tomato-based seafood stew with multiple types of shellfish and fish. Acqua pazza is minimal; cioppino is hearty.
es. A whole branzino or orata (sea bream) is the traditional preparation. Use a pan large enough to fit the fish, increase the cooking time to 25 to 30 minutes, and flip the fish halfway through.
