Name: Acqua Pazza (Crazy Water)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1.5 kg/3 ¼ lb white fish fillets and/or steaks, such as cod or haddock; crusty bread, to serve (optional); 5 ml/1 tsp sea salt; 1 tiny dried, hot red chilli; 2 garlic cloves, chopped; 60 ml/4 tbsp chopped fresh parsley; 10 ml/2 tsp dried oregano; 75 ml/5 tbsp olive oil; 1 kg/2 ¼ lb/4 cups canned tomatoes, drained, seeded and chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

On the island of Ponza in the Tyrrhenian Sea, the fishermen call any dish that is cooked in a lot of water ‘all’acqua pazza’ - ‘crazy water’. Nobody really knows why, but the name has stuck, and cooking this way with lots of intense flavourings keeps the delicious taste of the fish intact.