The Most Flavorful Fish Dish: Pesce All'Acqua Pazza (Fish Poached in Crazy Water) | Joseph Erdos

Video Description

It was many years ago--maybe even about 25 years ago--that I first encountered a dish named "acqua pazza" in a New York City restaurant. And I've been enamored with this simple Italian dish ever since. Literally translated as "crazy water," this is a liquid that's used for poaching mild, white fish like sea bass, orata, branzino, and even cod or halibut. What makes the liquid "crazy"? Well it's because it includes white wine, garlic, chile pepper, and fresh herbs. In the past 25 years I've made acqua pazza a ton of times, and I've come up with many variations, too. But there's nothing like having the classic version, which I've had the opportunity of eating numerous times in Italy, it's birthplace. Despite being a Southern Italian dish, you can actually get acqua pazza all over Italy. It's a simple main course that comes after the pasta. It's ideal when summer is transitioning into fall because it includes the last of the seasonal tomatoes, but really it can be made all year round with greenhouse or even canned tomatoes. Enjoy this crazy, simple, easy dish whenever you have the craving! Get the recipe on my blog Gastronomer's Guide: https://www.gastronomersguide.com/2023/09/pesce-all-acqua-pazza-fish-poached-in-crazy-water.html #italianfood #italianfoodrecipes #fish #fishrecipes Credits: Host, creator, writer, producer, cook, and video editor: Joseph Erdos Video, audio, and lighting: Tom Reményi Music: Louis Adrien, "El Diablo," "El Diablo - Stripped Version"