This one-pan recipe is a classic Neapolitan recipe. I make mine with fresh cod. It is easy and delicious. In Italian, “Acqua Pazza” means “Crazy Water.” Apparently the dish was originally made by poaching fresh seafood in sea water and dates back to the Middle Ages. This recipe's ingredients have evolved to include things like tomatoes, wine and capers and will vary in different regions in Italy.
This specific version is based on the one that I get often at a local restaurant close to my home in Tuscany. I love it so much that I have recreated it so many times and I am excited to share it with you.
This dish is very easy to prepare and trust me when I say it will have you going a little crazy because of how good it tastes. Oh, and bread is definitely needed for dipping.
½ Cup Extra Virgin Olive Oil
3 Garlic Cloves, peeled and left whole
⅛ tsp. Red Pepper Flakes
1.5 lbs. Potatoes, peeled and cubed
1 (28.2) oz Can Whole Canned Tomatoes
1 ½ tsp. Salt
1 tsp. Pepper
2 lbs. Fresh Cod
½ Cup Water
¾ Cup Black Kalamata Olives, halved
4 tbsp. Fresh Parsley, chopped
Put olive oil in a pan and add the garlic and red pepper flakes. Sauté for a few minutes until fork tender and remove from pan onto a cutting board. Mash the garlic and set aside.
Next add in the cut potatoes and cook for about 8 to 10 minutes on low to medium heat. Be sure to keep turning them. You want them to begin to soften.
Put the tomatoes in a bowl and mash with your hands. Then add them to the pan.
Add in the mashed garlic and season with salt and pepper. Let it simmer for 5 minutes.
Next nestle the fish in the tomato sauce and add the water.
Let it come to a slight simmer and get in the olives.
Cover and let the fish stew for about 25 minutes, basting the top of the fish every few minutes with the sauce. Be sure to taste to adjust any seasoning. Add in the parsley and serve.