Pesce all'Acqua Pazza or "Crazy Water Fish" originated in Capri and was a very popular recipe in the 1960's. Why is it called "crazy water" fish? The term originates from peasants who had the job of making wine for their landlords and the small amount of wine they had leftover they used for themselves and as resourceful as they were, was kept to ferment with grape stems and seeds mixed with large quantities of water and the result was basically water colored with wine thus the term crazy water.
So how does this apply to the recipe? The original "acqua pazza" recipe was made by taking the fresh catch of the day and poaching it in seawater, olive oil and cherry tomatoes, turning the color of the water similar to the watered down wine mentioned above.
It's a very simple and light recipe and it really only takes about 20 minutes to make.
I took two medium sized European Sea Bass but you can use any type of white fish you have for this recipe. Gut the fish...I know gross...but someone's gotta do it! Put a large clove of garlic cut in half in the belly of fish along with some parsley and a pinch of salt.
Add water to the pan covering only half of the dish as well as 3 tablespoons of olive oil and a cup of white wine. Cut about 5 cherry tomatoes in half and add to the pan along with a handful of green olives.
At this point the fish has absorbed the water and is super moist, You will find that the skin detaches from the meat very easily and cleaning it is not at all difficult.
Clean the fish placing the meat in a separate plate and add the tomatoes and olives along with some of the extra water that was left in the pan for more flavor.
Serve with a salad on the side and you have yourself a healthy omega-3 packed meal :-)
Hope you enjoy this easy and very Mediterranean recipe!