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The world of fermentation.
There are many versions of pesce all’acqua pazza, or “fish in crazy water,” but all involve poaching or simmering fish in a tomato broth or sauce. For our version, anchovies, black olives and capers bring bold, punchy flavor to mild-flavored fillets. Though this recipe calls for cod, any firm, meaty, white-fleshed fish would work. Be sure to have some crusty bread for serving—or even better, toast some baguette slices, then rub them with garlic and brush them with olive oil.
6- to 8-ounce skinless cod fillets
Kosher salt and ground black pepper
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