Pesce all’acqua pazza — Mediterranean fish in ‘crazy water’ with tomatoes, garlic and olives

“Acqua pazza”, literally “crazy water,” is the oldest Neapolitan way of cooking the catch of the day — fishermen would boil the fresh catch directly in seawater aboard the boat. On land, seawater is replaced with a light broth of white wine, cherry tomatoes, garlic and olives, which leaves the fish tender, juicy and full of Mediterranean aroma.

INGREDIENTS (serves 4)

• 4 fillets of firm white fish (sea bream, sea bass or cod), about 150–180 g each, with or without skin
• 400 g ripe chopped tomatoes (or 300 g cherry tomatoes, halved)
• 2 garlic cloves, thinly sliced
• 4 tablespoons extra-virgin olive oil
• 120 ml dry white wine
• 1 small chili pepper (optional)
• 2 tablespoons black olives
• 1 tablespoon drained capers (optional)
• 2–3 sprigs fresh parsley, chopped
• Salt and freshly ground black pepper
• Toasted bread for serving

PREPARATION

1. Pat the fish fillets dry with kitchen paper and season lightly with salt on both sides.
2. In a deep pan with a lid, heat the olive oil over medium-low heat. Sauté the garlic and chili pepper for 2–3 minutes, until fragrant, without browning them.
3. Add the tomatoes, white wine, salt and a little pepper. Bring to a boil over high heat, then cover, lower the heat and cook for about 15 minutes, until the liquid turns bright red and deeply fragrant of tomato.
4. Place the fillets in the broth, cover and cook for 5–8 minutes, until the flesh turns opaque and flakes easily with a fork.
5. Add the olives and capers. Taste the broth and adjust with salt and pepper; if it has reduced too much and looks like a thick sauce, add a little warm water until it looks like tomatoes suspended in reddish water.
6. Serve in deep plates with the broth, drizzle with olive oil and fresh parsley, with toasted bread alongside for dipping.

TIME AND SERVINGS: Preparation 10–15 minutes; cooking 20–25 minutes. Serves 4.