Southern Italian Poached Fish
Jun 08, 2021
3 minutes
BY ADAM RIED
In the early 1800s salt was scarce, even along Italy’s southern coast. So hungry fishermen came up with a “crazy”—and frugal—idea: stewing their catch in seawater. That’s just one story behind pesce all’acqua pazza (“fish in crazy water”), which, over time, evolved considerably into a dish featuring firm-fleshed white fish cooked in a tomato-studded, garlic-infused broth.
To learn more about acqua pazza, I consulted naturalist and Italian food authority Eugenia Bone. Interestingly, her exceedingly simple formula was nearly
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