t’s hard not to be intrigued by a dish with a title like this. Leave it to the Italians to name a recipe that lends a few laughs. What the heck makes the water so crazy? Actually, not much at all, which is why you should ditch your original plans for dinner and make this simple, comforting recipe instead.
The Craziest (and Best) Water Around
Crazy water, or acqua pazza as it translates to in Italian, is nothing but an easy tomato-based broth, enhanced with a few aromatics and herbs. Traditionally from the coast of the Italian region of Campania, the broth is most commonly used as a poaching liquid for white fish, but can be used to poach other ingredients like shrimp or a mix of vegetables.
Fresh tomatoes are really what make this recipe special, as they’re gently simmered with nothing but garlic, a few herbs, and water. It’s the perfect late-summer recipe for when you’re growing weary of eating all those sweet, juicy tomatoes raw, but aren’t quite ready to toss them aside completely for a slow-cooked sauce. While the broth is nearly perfect slurped up with a spoon, I suggest keeping crusty bread nearby to dunk and swipe at your pleasure.