Acqua Pazza (Crazy Water Fish)

Acqua Pazza originated among the fishermen of Naples and the Campania coast, who simmered their catch in seawater enriched with tomatoes, olive oil, and herbs directly on their boats. The name 'crazy water' refers to the lively, bubbling broth that transforms simple ingredients into something extraordinary.

Ingredients

4 whole sea bass fillets (about 6 oz each), skin on

1 1/2 cups dry white wine

1 1/2 cups water

1 cup cherry tomatoes, halved

4 cloves garlic, thinly sliced

1/2 cup pitted Gaeta or Kalamata olives

3 tablespoons capers, rinsed and drained

1/2 teaspoon crushed red pepper flakes

1/3 cup extra-virgin olive oil, plus more for finishing

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

4 sprigs fresh flat-leaf parsley, plus 2 tablespoons chopped for garnish

4 sprigs fresh thyme

2 bay leaves

4 thick slices crusty Italian bread, for serving

Instructions

Pat the sea bass fillets completely dry with paper towels and season both sides evenly with the salt and freshly ground black pepper. Set aside at room temperature for 10 minutes while you prepare the broth.

In a large, wide skillet or shallow braising pan with a lid, heat the extra-virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, for 1 to 2 minutes until the garlic is fragrant and just beginning to turn golden. Do not let it brown.

Add the halved cherry tomatoes to the pan and press them lightly with a wooden spoon to help them release their juices. Cook for 3 to 4 minutes until the tomatoes begin to soften and collapse.

Pour in the white wine and water. Add the olives, capers, parsley sprigs, thyme sprigs, and bay leaves. Raise the heat to medium-high and bring the liquid to a vigorous boil, then reduce to a steady simmer and cook for 5 minutes to allow the flavors to meld.

Gently nestle the sea bass fillets skin-side down into the simmering broth in a single layer. Spoon some of the broth over the top of each fillet. Cover the pan with the lid and cook for 8 to 10 minutes, depending on thickness, until the fish is opaque throughout and flakes easily when tested with a fork.

Remove and discard the parsley sprigs, thyme sprigs, and bay leaves. Taste the broth and adjust seasoning with additional salt if needed. Drizzle a thin thread of extra-virgin olive oil over the fish directly in the pan.

Serve each fillet in a shallow bowl with a generous ladleful of the crazy water broth spooned over and around it. Garnish with the chopped fresh parsley and accompany with thick slices of crusty Italian bread for soaking up every drop of the broth.