Pesce all'Acqua Pazza con Pomodorini e Prezzemolo
Campania — Napoli e Golfo di Napoli
The Neapolitan court's simplest preparation — whole fish (sea bream, sea bass, or red mullet) poached in 'crazy water', a term for the aromatic liquid of olive oil, cherry tomatoes, garlic, and parsley barely mixed with water. The craziness refers to the sea water traditionally used — the salt and minerals of actual sea water create a complexity that fresh water cannot replicate. The fish finishes cooking in its own released juices combined with the simple aromatic broth, producing a result greater than its modest appearance.