Acqua Pazza
Cod fillet in crazy water
‘Acqua pazza’ means crazy water. This name was given to indicate an old recipe of the fishermen on the Neapolitan coast. The fishermen used to prepare this meal by using the catch of the day, which was sautéed in seawater together with tomatoes and extra virgin olive oil. This dish is best served with French beans.
Serves 4
4 pieces of fish fillet, 200g each
(cod or any white fish will do)
30ml extra virgin olive oil
1 glass of white wine
10 Italian parsley leaves
5 basil leaves
3 sprigs of thyme
4 cloves of garlic
1 chilli
20 cherry tomatoes
½ glass of water
Salt and pepper
Start by taking the skin off the garlic cloves, then cut the chilli into four pieces. Cut the tomatoes in half and put them aside.
Next, heat some extra virgin olive oil in a frying pan, add the garlic and the chilli and fry in the oil for 1 minute, or until the garlic becomes pale yellow.
At this point, add the fish and season it with salt and pepper. Turn the fish after one minute and season again with salt and pepper. Next, add the thyme, parsley and white wine.
Let the liquid evaporate for 1 minute before adding the cherry tomatoes, then the basil and the ½ glass of water.
Cover and allow to simmer for a few minutes until the fish is cooked.
Remove the fish and place it on a flat plate. Reduce the sauce for a further 2 to 3 minutes and pour it over the fish.
