Island recipes
Pesce all'acqua pazza: origins and the fisherman's recipe
Acqua pazza was born on the fishing boats of the Bay of Naples: seawater, cherry tomatoes, a splash of oil. It is the most honest cooking fresh fish can receive.
01
The origin
Neapolitan and Ischian fishermen cooked fish during the catch with what they had onboard: seawater, cherry tomatoes brought from home, oil, garlic. 'Pazza' (crazy) because it was neither broth nor real sauce — just salted water that turned into a deep seasoning.
02
Ingredients (serves 2)
1 whole fish, 600–800 g (pezzogna, dentex, sea bream); 12 piennolo cherry tomatoes; 2 garlic cloves; 200 ml water (ideally filtered seawater, or water + a teaspoon of sea salt); extra virgin olive oil; parsley; chilli (optional).
03
Method
In a wide pan with lid, warm a splash of oil with the garlic (skin on). Lay the cleaned, scaled fish in. Add the halved tomatoes, the water, the chilli. Cover, medium heat, 15–20 minutes, basting occasionally.
04
Serving
Move the fish to a warm plate, fillet if you prefer, spoon the pan juice over, add chopped parsley and a drizzle of raw oil. Serve with bread for the scarpetta — half the dish is the sauce.
05
The wine
A Forastera or a vintage Biancolella. The salinity of acqua pazza calls for minerals.