“Fish in Crazy Water” Is the Marcella Hazan Recipe I Make Every Summer

I have a problem. The place where I live in Virginia is known for growing some of the best tomatoes in the world, and during the few months when they’re at their peak, I just can’t get enough. No matter how many tomatoes are staring me in the face in my garden, I can’t stop myself from buying more on my weekly trip to the farmers’ market. 

The result is an embarrassment of riches with which I make countless tomato sandwiches, pan con tomate, and tomato salads. When I want a dish that makes particularly excellent use of these juicy, ripe tomatoes, I make Marcella Hazan’s Pesce All’acqua Pazza, aka ‘Fish in Crazy Water,’ from her book Marcella Cucina.

I stumbled upon Hazan’s version of this classic Neapolitan dish a few years ago, and I was intrigued by the idea. Hazan, a matriarch of Italian cuisine, is known for recipes that far surpass the sum of their parts, and I had a feeling this would be no different. 

In the dish, tomatoes, garlic, and crushed red pepper are simmered with water to create a fresh tomato sauce, in which flaky white fish (I usually use snapper) is lightly cooked. It’s simple to make, and the result tastes vibrant and refreshing, like something you’d eat while overlooking the Bay of Naples, with a spritz in hand.

How To Make Fish in Crazy Water

This recipe starts with beautiful, in-season tomatoes. You can use big, juicy red tomatoes, cherry tomatoes, or a combination. Some recipes suggest peeling the tomatoes first, creating a more luxurious, silky sauce. Others skip that step entirely, which creates a more rustic feel. 

After sautéing the garlic in olive oil, add chopped tomatoes, a pinch of crushed red pepper, salt, and water. Allow the mixture to simmer for about 45 minutes. This brings all the flavors together, resulting in a bright, zesty, brothy sauce for the fish. Add the fish and cook for a few minutes, until it is cooked through. Garnish with Italian parsley, and serve the fish in a shallow bowl, swimming in the sauce, with a few pieces of crusty, grilled bread on the side.

My Tips for Making Fish in Crazy Water

• This cooking method is incredibly versatile, allowing you to use it for almost any type of fish or shellfish; simply adjust the cooking time accordingly.
• Maintain an even simmer of the liquid when cooking the fish. You want to cook the fish gently.
• Fresh fennel makes a nice addition to the broth. Thinly slice a fennel bulb and sauté it with the garlic until soft, then add the tomatoes.
• Fresh basil would be lovely here, in addition to or as a substitute for parsley.

Fish in Crazy Water

Adapted from Marcella Cucina by Marcella Hazan (Harper Collins, 1997)

Prep Time: 5 to 10 minutes (15 if you’re peeling the tomatoes)
Cook Time: 50 to 55 minutes
Servings 4

• 1/4 cup extra virgin olive oil, plus more for serving
• 4 cloves garlic, thinly sliced
• 2 pounds fresh tomatoes, cored and roughly chopped (peeled optional)
• 1/2 teaspoon crushed red pepper, plus more for serving
• 1 teaspoon kosher salt, plus more as needed
• 4 (6-ounce) skin-on fillets of white fish, such as red snapper, rockfish, or seabass
• 1/4 cup Italian parsley, finely chopped
• 4 slices crusty bread, thickly sliced

In a large skillet with high sides, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, crushed red pepper, salt, and 4 cups of water. Simmer, covered, for about 45 minutes. Remove the lid and simmer for another 10 minutes, allowing the sauce to reduce slightly. (It should still be brothy, not thick like marinara sauce.) Taste and adjust salt as needed.

Meanwhile, rub the bread with olive oil, and grill or griddle until golden brown on both sides. Set aside.

Add the fish to the liquid and cover. Cook for 5 to 10 minutes, depending on the thickness of the fillets, until the fish is just cooked through. Garnish with parsley, a pinch of crushed red pepper, and another drizzle of olive oil. Serve immediately with the bread.

Store leftovers in an airtight container in the refrigerator for up to 3 days.