Part 2: Branzino All' Acqua Pazza 🐟 ~ The Branzino has been stuffed and roasted in the wood oven. Here’s Alfredo prepping the veggies for the “Acqua Pazza”(which translates to "crazy water" in Italian.) The "crazy water" is made by cooking the chopped fennel, onion, Jimmy Nardello peppers, and heirloom tomatoes with capers in white wine. After cooking off the alcohol and letting the flavors stew together, we emulsify in Santa Chiara Olive Oil- a delicate, very fragrant oil with a fruity and lightly spicy aftertaste. ⠀ The finished sauce is spooned over the roasted and stuffed fish and served whole. You’ll catch the heavenly aroma swimming towards your table before it arrives! ⠀ If you missed part 1, check out yesterday’s reel to see behind the scenes of the stuffing and tying of the fish before it goes into the wood oven.