Have you ever prepared the crazy water fish? Maybe you will say no, but instead I say yes: I have prepared and don't you even noticed. Because, as I learned when I decided to make this dish, the crazy water is basically what we call Sicilian fish stew or soup. An easy way to prepare fish, great alternative to the baked or pan-baked fish with tomatoes, capers and olives.
Cooking all’crazy water
Some historical: It looks like the crazy water (which is nothing if not a fish cooked in water, garlic, fresh tomato, oil and parsley) is a Neapolitan cooking method, spread in the nineteenth century when vigevano duties on salt, so it was very expensive. for that, to bake fish using seawater, avoiding the use of salt. Today this method is widespread throughout the South Italy and also in Sicily. My mother prepares, ever since I remember, the spatula, the cod, the sea bass stew in exactly the same way. And with the crazy water seasoned pasta.
Now we come to us: I've settled for a fish in crazy water, I wanted to do a full plate that can be first course or main course: a grouper all'acqua pazza risotto made with Sardinian fregula. Since the parsley in the broth reminded me too much of the usual flavors, I used Marjoram and lemon thyme, and a drop of Franciacorta Rosé to fade. The recommendation is that, during cooking, the liquid arrivals at a lower level to half the height of the fish. Fish should never be covered with #8217;water, otherwise it will cook like a boiled fish.
the alternative
You can prepare this recipe in a pan or in the oven, I chose the first option. If you do not find the fregula, You can use the couscous cooked in fish sauce that goes just for a few minutes. If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a good day!
6 comments
Good morning Ada. Who would have thought that the fish stew of my youth in the family was the fish in crazy water. My mother would make both the cod that anchovies (” the masculini “). I was going crazy, I felt the fish for the sick. Your recipe seems great and I find your most comprehensive and appropriate recommendation on cooking. I think this time I will go crazy. Thanks for bringing me in memories of past kitchen. A warm hug. Salvatore
Is’ even the fish of my childhood. The dish is stewed spatula, at this point I would call spatula all'acqua pazza. And then the sauce into the pasta. A fairy tale, and many magnificent memories. I embrace you, ADA
Hi Ada,
Now you'll know if something inspires me I wouldn't think twice…I did the bass like this for dinner and it’ enjoyed it. Since I had just made the bread I decided not to make the fregola- but the sauce was yummy and everyone did the Slipper. Another great recipe, Thank you very much! My husband and’ excited about this new repertoire!
Hugs,
Maja
Coming from a making bread at home… Thank your husband for the enthusiasm and thank you as always for your confidence! I will reply tonight with a bream from 1.5 pounds of sea for mom's birthday dinner, and I match the cous cous. A dear greeting! ADA
Buonoooooooooo took note ciaooo :-D
Grazieeeee!!!! I embrace you, ADA