What makes the water crazy? Nothing, it is just the name. It is an easy tomato-base broth with herbs; invented by a fisherman of Neapolitan area. Haddock just goes perfectly with it!
Heat the oil and the garlic, in a pan large enough to fit the fish. Place the fish in the pan skin-side down. Cook for a few minutes.
Add the water and all the spices. Add the tomatoes. Cover reduce the heat to low and simmer for about ten minutes.
Squash the tomatoes with a wooden spoon to break them down forming some juice.
Season with a pinch of salt. Add the toasted pinenuts and the green olives.
Serve warm with the delicious "acqua pazza".
To make it more appetising, I added to the "classic" recipe, roasted pinenuts and green olives.