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!Print