‘Aqua Pazza’ = crazy water.  That’s right, crazy water.  Sounds intriguing, right?  This classic Italian dish of white fish poached in a spicy, tomatoey-herby broth is so delicious.  This recipe, courtesy of Fine Cooking magazine is just as delicious as any version I had in Italy proper.  I used Turbot as my poaching fish, but any firm white fish like cod, snapper, black cod, tilapia, or halibut would do just as well.  You begin by seasoning the fish with salt and ground fennel and then you make the sauce which consists of garlic, crushed red pepper flakes for some heat, red onions, fennel, diced tomatoes, fresh basil and dry vermouth or white wine.  The fish poaches in the tasty broth and in no time, a classic (and crazy!) Italian delicacy is created.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/acqua-pazza-fish.aspx?nterms=50040)

Tagged: acqua pazza, cod, crazy water, crushed red pepper flakes, diced tomatoes, dry vermouth, fennel, Fine Cooking, fish in crazy water, fresh basil, garlic, ground fennel, Italian, Italy, poached fish, red onion, white fish