Name: Aqua Pazza – “Crazy Water”
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: 5 pieces fish fillets; 5 medium tomatoes; 5 cloves garlic; 1/2 cup basil; 1/4 cup parsley; 1/2 tsp chili flakes; 1/3 cup olive oil; 1/2 cup fish stock or water; 1 lemon; 1 lemon juice; salt & black pepper; 40 gr olives; 1 Tbsp capers; 1 Tbsp tomatoes; 3 anchovies

Aqua Pazza – “Crazy Water”

Aqua Pazza, or “Crazy Water,” is a traditional Southern Italian dish known for its simplicity and clean coastal flavors. Fresh fish is gently poached in a fragrant broth of tomatoes, garlic, herbs, and a touch of chili, creating a light yet deeply aromatic preparation. This method preserves the moisture of the fish while infusing it with Mediterranean character. The dish is commonly served in seaside villages, where fishermen cook their daily catch in whatever vegetables and herbs are on hand. Onboard, it offers a refreshing and nutritious option that highlights the natural sweetness of both fish and tomatoes.

Recipes are shared as flexible guidelines to inspire and give you ideas. We are always available to advise on substitutions when ingredients aren’t available onboard.

Cuisine: Italian Courses: Main-dish

Light

Prep Time 30 mins Cook Time 15 mins Total Time 45 mins Servings: 5

Instructions

1 Heat olive oil in a wide, deep pan over medium heat. Add the sliced garlic and cook until fragrant but not browned.
2 Add the chopped tomatoes and cook until they soften and release their liquid, forming a light broth.
3 Add the fish stock/water and simmer for a few minutes until slightly reduced.
4 Season the fish fillets with salt, black pepper, and a small pinch of chili flakes. Place them gently into the simmering broth.
5 Add half of the basil and parsley and drizzle a little olive oil over the fish.
6 Cover the pan and simmer over medium-low heat for 10–12 minutes, or until the fish is cooked through and flakes easily.
7 Add the lemon zest, squeeze in the lemon juice, and adjust seasoning as needed.
8 Serve hot with crusty bread or alongside couscous, pasta, rice or steamed vegetables.

Note

Tips

Do not over-reduce the liquid; the broth should remain light and aromatic.
The dish pairs well with crusty bread (try the no-knead bread recipe https://chefpatrick.net/recipe/no-knead-bread/), couscous, fregola, rice or a simple green salad.

Tastes even better when made with whole fish instead of fillets.

Aqua Pazza – “Crazy Water”