Pesce all'Acqua Pazzo

You can do this with any kind of really fresh fish, or with shrimp. Or both. I sometimes put in some squid as well. Acqua Pazzo means crazy water, in the language spoken in the boot-shaped country. This goes well with lots of rustic Italian bread. It is easy, quick and delicioso.

Ingredients:

100 ml extra-virgin olive oil (yes, lots)

1 medium onion, cut into 1 cm dice

4 cloves garlic, thinly sliced

30 ml fresh hot chiles

250 g fennel, cut into 1 cm dice, fronds reserved

1 large can tomatoes with juices, squished by hand

2 cups white wine (Corvo is best, Frascati will do)

125 ml S. Pellegrino sparkling water plus 5 ml salt

16 fresh large shrimp, peeled and heads left intact, or equivalent quantity of fresh fish fillets, cut into pieces. Or a combination.

5 ml Ricard, Pernod or Ouzo.(optional)

Freshly ground pepper

Do it like this:

In a large pot, heat the oil until smoking. Add the onion, garlic, chiles, and fennel and cook 8 to 10 minutes, until soft and light golden brown. Add the tomatoes, wine, and salted water and bring to a boil. Add Pernod if using. Reduce heat and simmer 10 minutes. Add the shrimp or fish and simmer until cooked through, about 7 minutes. Don't overcook. Check salt. Pour into a soup tureen, garnish with fennel fronds or lots of chopped parsley, and serve with plenty of freshly ground pepper, and Italian bread.

Serves 4 hungry people.