Last November, I spent a day cooking with Chef Salvatore in his restaurant "Il Ritrovo" in Montepertuso, Italy. Montepertuso sits high above Positano on the Almafi coast.
Salvatore made "Fish in Crazy Water". This is my version of the dish with shrimp (also very typical of that region). Gamberoni all'Acqua Pazza was apparently all the rage in Capri in the sixties.
The fennel is what makes this broth. Like a Cioppino, I serve this in a bowl with a good crusty bread on the side. It's really all you need for a light, yet rich, meal.
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