Acqua Pazza

Acqua pazza — "crazy water" — is a Neapolitan fisherman's method of poaching whole fish or fillets in a broth of seawater, olive oil, cherry tomatoes, garlic, and herbs. The result is a dish of breathtaking lightness that lets excellent seafood shine.

Serves: 4

Ingredients

• 4 sea bass fillets or snapper fillets (about 180g / 6 oz each), skin on
• 300g (10 oz) cherry tomatoes, halved
• 4 garlic cloves, thinly sliced
• 120ml (½ cup) dry white wine
• 240ml (1 cup) water
• 60ml (¼ cup) extra-virgin olive oil, plus more to finish
• ½ tsp fine sea salt, plus more to taste
• Large pinch of dried chilli flakes
• Small handful flat-leaf parsley, roughly chopped
• Small handful fresh basil leaves
• Crusty bread or toasted crostini, to serve

Instructions

1. Season the fish fillets on both sides with salt. Set aside.
2. In a wide sauté pan large enough to hold all fillets in a single layer, warm the olive oil over medium heat. Add garlic and chilli flakes; cook 1–2 minutes until fragrant but not coloured.
3. Add the cherry tomatoes and cook 3–4 minutes, pressing lightly to release their juices.
4. Pour in the wine and water. Bring to a gentle simmer and cook 5 minutes to develop the broth.
5. Nestle the fish fillets skin-side down into the broth. Spoon some liquid over the top. Cover and simmer 6–8 minutes, or until the fish is opaque and just flakes.
6. Scatter parsley and basil over the fish. Drizzle generously with extra-virgin olive oil.
7. Serve straight from the pan with crusty bread to soak up the broth.

Cook's Notes: The best acqua pazza is made with the freshest fish available — sea bream, turbot, or even cod all work well. The "crazy water" was originally salted seawater, so use a good-quality sea salt and don't be shy with the olive oil.