Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. While he was in ...

Acqua Pazza, "crazy water," is a lightly herbed Italian broth, usually used to poach fish. With this recipe, fresh and fine ingredients are key. Traditionally, acqua pazza is fish poached in a ...

Today’s recipe, snapper acqua pazza, is what made me fall in love with cooking whole fish at home. Acqua pazza, an Italian classic from the Amalfi coast, translates to “crazy water”, and it couldn’t ...

1. Sweats off onion, using the oil from the tinned anchovies add a little olive oil if needed. When translucent add garlic, cook out until light brown. 2. Chop the anchovies and add them. Cook out ...

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). The second in the series on popular staple dishes features acqua pazza, an Italian dish of simmered seafood.

Acqua pazza means crazy water in Italian. It is peasant food at its best: simple, but with lots and lots of flavour - perfect for sopping up with bread. 6 fillets wild halibut (approx 200g/7oz each) ...

You can use any white fish for this colourful take on an Italian classic. It’s perfect for a sophisticated al fresco dinner party with friends. In a large frying pan add a splash of olive oil over ...

Susan Gravely, founder and CEO of Vietri, the lifestyle brand that specializes in handcrafted Italian tabletop and garden accessories, showcases classic Italian recipes in her cookbook “Italy on a ...

Acqua pazza (crazy water) is the Italian name given to this simply delicious chunky tomato, basil and oil sauce that’s often served with fish. It’s very much of the season, when basil and tomatoes are ...