Who could resist trying a recipe with such a great name (which is a translation of the Italian, pesce acqua pazza, or fish in crazy water)? What is truly crazy is how simple it is to make an intensely flavored, water-based poaching liquid for fish fillets. Water is the magic liquid that reveals and melds all the flavors. The dish originated from Neapolitan fishermen who would sauté the catch of the day in seawater together with tomatoes and extra virgin olive oil. The term most likely originated from Tuscany; Mezzadria peasants would make wine, but had to give most to the landlord, leaving little for them to drink. The peasants were resourceful, however, and mixed the stems, seeds, and pomace left over from the wine production with large quantities of water, brought it to a boil, then hermetically sealed the liquid in a terracotta vase and fermented it for several days. The result became known as acqua pazza, a water barely colored with wine and tomatoes. Acqua pazza became a very popular dish with tourists on Capri in the 1960s. Here at The Preserve, we are blessed with close proximity to striped bass-rich Narragansett Bay. We are all about locally sourced ingredients, and whenever possible we make use of indigenous fish species in recipes both traditional and innovative.
[cooked-sharing]
In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, parsley, chili, a large pinch of salt, and the water. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin-side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
Put the grilled bread in shallow bowls and arrange the striped bass fillets on top. Spoon the broth all around and serve.
Ingredients
Directions
In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, parsley, chili, a large pinch of salt, and the water. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin-side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
Put the grilled bread in shallow bowls and arrange the striped bass fillets on top. Spoon the broth all around and serve.
