Shrimp or Fish in Crazy Water
Briny seawater mingles with sweet cherry tomatoes and fiery chilies in this rustic Italian fisherman's stew. The name "acqua pazza" says it all — this crazy water transforms simple seafood into something magical, perfect for when you want coastal Italy on your table.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 1/4 cupextra-virgin olive oil
- 1 medium onion -- 1/2-inch diced
- 4 clovesgarlic -- thinly sliced
- 2 tablespoonshot chilies -- seeded and chopped
- 1 fennel bulb -- 1/2-inch dice - reserve fronds
- 2 cupscherry tomatoes -- halved
- 1 14- ouncecan whole Italian tomatoes
- 1/2 cupseawater (1/2 cup water with 1 teaspoon Kosher salt)
- 1 1/2 cupsdry white wine
- 1 poundlarge shrimp -- or firm white fish
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a large pot, heat the oil over medium-high heat. Add the onion, garlic, chilies, and diced fennel and cook until soft and light golden brown, about 8 to , stirring as necessary.
- 2
Add the tomatoes, seawater, and wine and bring to a boil. Lower the heat and simmer for . Add the fish and simmer until the shrimp or fish cook through, about . Season with pepper and more salt if necessary.
Chef's Notes
Copyright - Chef Laura Bonicelli