Fish in crazy water is a typical dish of Neapolitan cuisine characterized by its fresh and delicate flavor. Its peculiarity lies in the fact that the fish is cooked in a delicious 'crazy water', a mix of tomatoes, basil, and aromas that give the dish a unique taste. Ideal for a light dinner or an evening with friends, this main course is simple to prepare but very impressive.
With a drizzle of oil, crushed garlic, basil, and thyme, heat everything, then add the peeled and chopped tomatoes, heat for a while, add the Pachino cherry tomatoes with the skin, cook for a while, add water to the pan, about a glass, if you have sea water, even better
Fillet the fish, lightly salt it, when the sauce is almost ready, add the fish
Cut the celeriac into small squares, put it in a pan, cover with milk, cook, blend, spread the celeriac cream on toasted bread slices, forming a mille-feuille
Pan
Spoon
Knife
Store in the refrigerator for up to 2 days
Traditional dish of Neapolitan cuisine
Italia, Campania
