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.
Pat fish fillets dry and season lightly with salt and pepper.
Let rest at room temperature while you prepare the base.
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.
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.
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.
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.
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.
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.
2 servings