Fish in “Crazy Water”
Pesce all’acqua pazza, or “fish in crazy water,” says little to define this classic, a humble preparation of the freshest fish cooked in a tomato broth. Like many Italian standards, this dish is made with simple ingredients imaginatively combined.
Why This Recipe Works
Small whole fish are traditional in a fish in crazy waterrecipe, but as a nod to what is available in most supermarkets, we went with mild-flavored, firm-fleshed fish fillets with their skin, which helped the fillets hold their shape during cooking—red snapper was our favorite. To build flavor in the broth in which the fish would be cooked, we sautéed garlic, red pepper flakes, and red onion, then added canned diced tomatoes (in-season halved cherry tomatoes were good, too) and herbs. For the liquid for our fish in crazy water recipe, water alone did not provide adequate flavor, so we used a combination of water and dry white wine.
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