Branzino all’Acqua Pazza

Acqua pazza means “crazy water,” and this dish was crazy popular when I worked at San Domenico. It’s a delicious, brothy flavor bomb, combining spice, heat, and herbal notes with the taste of the sea. My version includes lobster meat along with the branzino, in addition to the shells that are traditionally used in the preparation of the broth. I’m a big fan of layering proteins to give more complexity to a dish, rather than adding a lot of different spices and ingredients. The additi