TUESDAY Acqua Pazza with Chilean Sea Bass “This classic Neapolitan fish preparation is both delicate and full of flavor.  The term aqua pazza {“crazy water” in Italian} refers to both the dish and the poaching broth, which is stained red from tomatoes and aromatic with garlic and herbs.  It’s one of those satisfying dishes, like San Francisco’s cioppino, Continue reading → «Acqua Pazza with Sea Bass»