Fish in Crazy Water
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.
Ingredients
- Fishto taste
- Tomatoesto taste
- Pachino cherry tomatoesto taste
- Fresh basilto taste
- Fresh thymeto taste
- Extra virgin olive oilto taste
- Garlicto taste
- Saltto taste
- Celeriacto taste
- Milkto taste
- Tomato bread slicesto taste
Preparation
- STEP 1 OF 3
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 bit, add water to the pan, about a glass, if you have seawater, even better
- STEP 2 OF 3
Fillet the fish, lightly salt it, when the sauce is almost ready, add the fish
- STEP 3 OF 3
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
Suggestions
Pan
Spoon
Knife
General Information
Storage notes
Store in the refrigerator for up to 2 days
More information
Traditional dish of Neapolitan cuisine
Origin
Italia, Campania