Pesce in Acqua Pazza

The literal translation of acqua pazza is “crazy water,” so named because this simple dish of fish poached in vegetable broth is made at the whim of the chef, with whatever ingredients and seasonings are available. Some sources suggest Neapolitan fishermen developed this method of cooking fish.

The broth is made with sliced vegetables, herbs, and water acidulated with white wine and wine vinegar. The fish fillets are dredged in flour and sautéed on both sides to brown before