Jamie Oliver’s Fish in Crazy Water is one of those deceptively simple Mediterranean dishes that tastes far more impressive than the effort required to make it. Known in Italy as Pesce all’Acqua Pazza, this rustic seafood recipe gently poaches whole fish in a fragrant broth of tomatoes, garlic, fennel, olives, white wine, and herbs.
The result is light, vibrant, and packed with fresh coastal flavor—perfect for a relaxed dinner that still feels special.
Why Everyone Will Love This Recipe
This Mediterranean fish recipe is healthy, elegant, and surprisingly easy.
- Light yet deeply flavorful
- One-pan seafood dinner
- Packed with fresh vegetables and herbs
- Naturally gluten-free
- Perfect with crusty bread or potatoes
The broth alone is worth making the recipe for.
What Is “Crazy Water”?
Acqua Pazza, or “crazy water,” is a traditional Italian cooking method where fish is simmered in a simple broth made with tomatoes, garlic, olive oil, wine, and water. The name supposedly comes from the bubbling, aromatic liquid that cooks the fish gently while infusing it with flavor.
Jamie Oliver’s version adds fennel, olives, chilli, and fresh herbs for even more Mediterranean character.
Cooking Tips
- Use fresh whole fish for the best flavor and texture.
- Score the fish to help the broth penetrate while cooking.
- Don’t overcook the fish—it should flake easily from the bone.
- Use crusty bread to soak up the broth.
- Fresh herbs added at the end keep the dish bright and aromatic.
Frequently Asked Questions
What fish works best for crazy water?
Sea bass, trout, royal bream, and red mullet all work beautifully.
Can I use fish fillets instead of whole fish?
Yes, though whole fish gives the broth more flavor.
Is crazy water spicy?
It has mild heat from the chilli, but you can adjust to taste.
What wine works best?
A crisp dry white wine like Greco di Tufo or Sauvignon Blanc works well.
Can I make this ahead of time?
This dish is best served fresh while the fish is tender.
What should I serve with fish in crazy water?
Crusty bread, couscous, rice, or boiled potatoes are perfect.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
How to Freeze
Freezing is not recommended because delicate fish can lose texture after thawing.
Ingredients
- 2 spring onions
- 1/2 bulb fennel
- 1 carrot
- 200g mixed cherry tomatoes, on the vine
- 3 cloves garlic
- 1/2 fresh red chilli
- 8–10 mixed olives
- Olive oil
- 2 whole fish (about 350g each), such as sea bass, trout, or bream
- 1 bunch mixed soft herbs (parsley, mint, fennel tops)
- 150ml Greco di Tufo white wine
- 1 lemonExtra virgin olive oil
- Sea salt and black pepper, to taste
How to Make Jamie Oliver's Fish in Crazy Water
- Trim the spring onions and fennel, reserving any fennel tops. Peel the carrot.
- Slice the onions, fennel, and carrot into thin slices. Halve the cherry tomatoes. Peel and slice the garlic and chili. Squash and pit the olives.
- Heat 1 tablespoon olive oil in a large frying pan over high heat.
- Add the onions, fennel, and carrot and cook for 4 minutes. Stir in the tomatoes, garlic, chilli, and olives and cook for another 2 minutes.
- Lightly score both sides of the fish to help the flavors penetrate.
- Stuff half the herbs into the fish cavities.
- Lay the fish over the vegetables. Pour in the white wine and let it reduce by half.
- Add about 300ml water, enough to come about 1cm up the side of the pan.
- Cover the pan and cook over high heat for about 8 minutes. The liquid should boil underneath while steam cooks the fish from above.
- Pick the remaining herb leaves and finely grate the lemon zest over them. Chop everything together.
- Uncover the pan and baste the fish with the cooking juices for 1 minute.
- The fish is done when the flesh flakes easily near the head.
- Transfer the fish to serving plates and spoon over the vegetables and broth.
- Drizzle with extra virgin olive oil, scatter over the lemon herbs, and squeeze fresh lemon juice on top.
- Serve with crusty bread, rice, couscous, or potatoes.
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