Fish in crazy water is a typical dish of Neapolitan cuisine that is 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 herbs that give the dish a unique taste. Ideal for a light dinner or for an evening in company, this second course is simple to prepare but has a great effect.
With a drizzle of oil, the crushed garlic, basil and thyme, heat everything and then add the peeled tomatoes cut into pieces, heat everything for a while, then add the cherry tomatoes with the skin, bring to a boil for a while for cooking, add water to the pan, about a glass, if you have seawater, even better.
Fillet the fish, lightly salt it, when the sauce is almost ready, add the fish.
Cut the celery root into small squares, put it in a saucepan, cover with milk, bring to a boil, blend, spread the celery cream on the toasted bread slices forming a millefeuille.
Pan
Spoon
Knife
Store in the refrigerator for a maximum of 2 days
Traditional dish of Neapolitan cuisine
Italy, Campania
