Red Snapper in Crazy Water: Acqua Pazza

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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2 1/2 pounds red snapper fillet with skin, cut into 3-inch chunks

Salt and pepper

1 tablespoon seafood seasoning blend (recommended: Old Bay)

3 tablespoons extra-virgin olive oil, 3 turns of the pan

1 teaspoon crushed red pepper flakes

3 cloves garlic, crushed

1/2 jar flat anchovy fillets

1/2 cup white wine

1/4 cup sun-dried tomatoes, 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped

3 tablespoons capers

3 scallions, chopped

1 quart chicken stock, available in paper containers on soup aisle

A handful flat-leaf parsley, chopped

Crusty bread, for serving


  1. Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.
  2. Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!