Acqua Pazza

Acqua Pazza

Acqua Pazza literally means ‘crazy water’ in Italian and I first came upon this dish at a wonderful little Italian restaurant in Osaka of all places! There, the fish was served whole in the most flavourful broth and was so melt in the mouth tender, it was just sublime. I scoured the internet in search of the recipe only to find that as usual, there are numerous ways to cook this Italian fisherman’s classic. I’ve only just now gotten around to giving it a go and decided on the chunky white fish fillet version. I also added the crunchy topping from yet another adaptation I came across and together, the result was delicious. Make sure you don’t cook the sauce down too much as you want to have some of that crazy water in your bowl, ready to be soaked up with some lovely crusty bread.

Ingredients

  • Acqua Pazza
  • Adapted from Italianicious
  • 3 Roma tomatoes, quartered lengthwise
  • 1 long red chilli, cut into 4 pieces
  • 2 garlic cloves, peeled and halved
  • 1 tblspn olive oil
  • 2 pieces of chunky white fish
  • 2 small sprigs thyme
  • about 10 Italian parsley leaves
  • 100ml white wine
  • few basil leaves
  • pinch dried chilli flakes (optional)
  • 1 tblspn pine nuts
  • 1 tblspn freshly grated parmesan cheese
  • ½ tblspn olive oil
  • handful of fresh breadcrumbs
  • 1 tblspn chopped basil leaves
Read the whole recipe on Lets Feast