Italian Acqua Pazza (“Crazy Water”) is a vibrant, rustic fish soup that originated from Neapolitan fishermen who poached their daily catch in seawater, tomatoes, garlic, and olive oil. It's a light, brothy dish that delivers Mediterranean sunshine in a bowl — ideal for showcasing ultra-fresh fish.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Soup
3 fillets of firm white fish (e.g. sea bass, branzino, snapper, or cod), skin on or off
2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 cup cherry tomatoes, halved (or chopped ripe Roma tomatoes)
¼ cup white wine
1 ½ cups water or fish stock
½ tsp red pepper flakes (optional)
2 tbsp capers (rinsed, optional)
8 kalamata olives, pitted and halved (optional)
Salt & freshly ground black pepper
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Prep the Fish
Sauté the Base
2
In a wide sauté pan or skillet with a lid, heat olive oil over medium heat.
Add sliced garlic and red pepper flakes, sautéing until fragrant but not browned (about 1 minute).
Add cherry tomatoes and cook for 3–5 minutes, until they soften and release juice.
Deglaze & Simmer
3
Pour in white wine and let it bubble for 1 minute to reduce slightly.
Add water (or fish stock), capers, and olives (if using). Bring to a gentle simmer .
Poach the Fish
4
Gently nestle the fish fillets into the broth, skin-side up if applicable.
Cover and simmer over medium-low heat for 7–10 minutes , depending on thickness.
The fish is done when it flakes easily with a fork and appears opaque.
Finish and Serve
5
Taste the broth and adjust salt and pepper as needed.
Transfer fish to shallow bowls and ladle the flavorful broth and vegetables around it.
Garnish with chopped parsley and serve with lemon wedges and crusty bread .
Serving Suggestions
6
Serve with grilled or rustic sourdough bread to soak up the broth.
Pair with a crisp Italian white wine like Vermentino, Fiano, or Pinot Grigio.
Add a side salad of arugula and shaved fennel with lemon dressing for a refreshing contrast.
Variations
7
Shellfish addition: Add mussels or clams with the tomatoes; cover and steam until opened before adding fish.
Sicilian twist: Add a few raisins and pine nuts for sweet-savory depth.
Hearty version: Stir in a handful of cooked farro or cannellini beans to make it more filling.
Ingredients For the Soup
3 fillets of firm white fish (e.g. sea bass, branzino, snapper, or cod), skin on or off
2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 cup cherry tomatoes, halved (or chopped ripe Roma tomatoes)
¼ cup white wine
1 ½ cups water or fish stock
½ tsp red pepper flakes (optional)
2 tbsp capers (rinsed, optional)
8 kalamata olives, pitted and halved (optional)
Salt & freshly ground black pepper
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Directions Prep the Fish
Sauté the Base
2
In a wide sauté pan or skillet with a lid, heat olive oil over medium heat.
Add sliced garlic and red pepper flakes, sautéing until fragrant but not browned (about 1 minute).
Add cherry tomatoes and cook for 3–5 minutes, until they soften and release juice.
Deglaze & Simmer
3
Pour in white wine and let it bubble for 1 minute to reduce slightly.
Add water (or fish stock), capers, and olives (if using). Bring to a gentle simmer .
Poach the Fish
4
Gently nestle the fish fillets into the broth, skin-side up if applicable.
Cover and simmer over medium-low heat for 7–10 minutes , depending on thickness.
The fish is done when it flakes easily with a fork and appears opaque.
Finish and Serve
5
Taste the broth and adjust salt and pepper as needed.
Transfer fish to shallow bowls and ladle the flavorful broth and vegetables around it.
Garnish with chopped parsley and serve with lemon wedges and crusty bread .
Serving Suggestions
6
Serve with grilled or rustic sourdough bread to soak up the broth.
Pair with a crisp Italian white wine like Vermentino, Fiano, or Pinot Grigio.
Add a side salad of arugula and shaved fennel with lemon dressing for a refreshing contrast.
Variations
7
Shellfish addition: Add mussels or clams with the tomatoes; cover and steam until opened before adding fish.
Sicilian twist: Add a few raisins and pine nuts for sweet-savory depth.
Hearty version: Stir in a handful of cooked farro or cannellini beans to make it more filling.
Italian Acqua Pazza (“Crazy Water”) Fish Soup
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