Acqua pazza—literally 'crazy water'—is a Campanian fish preparation of such radical simplicity that it borders on philosophy: whole fish poached in water made 'crazy' with garlic, tomatoes, olive oil, and perhaps a chilli pepper, producing a dish where the quality of each ingredient is exposed with nowhere to hide. The technique originates with the fishermen of the Amalfi Coast and the islands of Ischia and Procida, who cooked their catch directly on the boat in seawater with whatever was at hand. The canonical version uses a whole white-fleshed fish—orata (sea bream), branzino (sea bass), or gallinella (gurnard)—placed in a wide pan with halved cherry tomatoes or diced San Marzano, sliced garlic, a generous pour of olive oil, and enough water (traditionally sea water, now salted fresh water) to come halfway up the fish. The pan goes over medium-high heat and the liquid is spooned continuously over the exposed flesh of the fish as it poaches. The cooking time is brief—12-18 minutes depending on the size of the fish—during which the water, tomato juices, fish essences, and olive oil combine into a light, intensely flavourful broth that is neither soup nor sauce but something in between. Fresh parsley and a final drizzle of raw olive oil complete the dish. The fish should be just cooked through—the flesh should lift cleanly from the bone but remain moist and pearlescent. The broth is the treasure: served in shallow bowls with bread for soaking, it captures the complete essence of the Mediterranean in a spoonful. Acqua pazza demands perfection of ingredients—stale fish, mealy tomatoes, or indifferent oil will produce a dish as disappointing as the genuine article is revelatory.
Use whole, impeccably fresh white fish. Poach in water with tomatoes, garlic, olive oil. Baste continuously during cooking. Cook briefly—do not overcook. The broth is as important as the fish. Serve immediately.
Score the fish lightly on both sides to help even cooking. A splash of white wine in the poaching liquid adds depth. The broth from acqua pazza makes an extraordinary base for risotto. Use the best olive oil you have—it's a primary ingredient here, not a cooking medium.
Using fish fillets instead of whole fish (less flavour). Overcooking the fish. Using too much water (dilutes the broth). Covering the pan (the basting is essential). Adding too many ingredients beyond the essentials.
La Cucina Napoletana — Jeanne Carola Francesconi; Marcella Hazan, Essentials of Classic Italian Cooking