Acqua Pazza / Crazy Water

Name: Acqua Pazza / Crazy Water
Ingredients: 2 tbs olive oil; 2 cloves garlic, peeled and sliced; 1 ½ cups thinly sliced fennel; 1 tsp red pepper flake; 1 tsp fennel seeds, crushed; 1 tbs capers in brine, well drained or capers in salt, well rinsed; 2 cups cherry tomatoes cut in half, or one 15 ounce can diced; 1/2 cup white wine; 1/2 water; ½ cup olives in brine, cut in half; * Salt to taste; * Grinding black pepper; 4 six-ounce pieces cod fillet; * Chopped parsley for sprinkling on top

“Aqua Pazza” or Crazy Water is a Neapolitan fish dish so called because the fish was often cooked at sea by fishermen using sea water mixed with wine.

Difficulty	Serves
Easy	4

Ingredients

2 tbs olive oil
2 cloves garlic, peeled and sliced
1 ½ cups thinly sliced fennel
1 tsp red pepper flake
1 tsp fennel seeds, crushed
1 tbs capers in brine, well drained or capers in salt, well rinsed
2 cups cherry tomatoes cut in half, or one 15 ounce can diced
1/2 cup white wine
1/2 water
½ cup olives in brine, cut in half
* Salt to taste
* Grinding black pepper
4 six-ounce pieces cod fillet
* Chopped parsley for sprinkling on top

Directions

Heat olive oil in a medium size sauté pan and cook the garlic with the fennel until the fennel begins to soften and the garlic turns golden brown.
Stir in red pepper flakes and fennel seeds. Add tomatoes and cook until they begin to give off their juice.
Raise the heat, to high, add the wine and allow most of it to evaporate. Add the water, capers and olives. Cover and simmer for 10 minutes.
Place the fish on top of the sauce, cover and cook until the fish is opaque looking, about 5 minutes or until it easily flakes with a fork. Add salt and pepper to taste.
Serve in bowls with parsley and lots of good bread to mop up the tasty broth.