Dice the tomato into 2-3 cm cubes. Thinly slice the garlic. Salt and pepper the cod. Prep the shrimp.
Put the olive oil, red chili pepper, and garlic into a frying pan and sauté over low heat. Add the cod and cook both sides over medium heat.
Add the shrimp. Quickly cook both sides, and add the water and tomatoes. When it comes to a boil, simmer for 4 minutes over medium to high heat as you pour the broth over the fish.
Add the olive oil, and season with herb salt once the acqua pazza comes to a boil. Dish it up, and scatter parsley on top.
Story Behind this Recipe
I just came up with this recipe for a party. You can make it all the same with striped pigfish or sea bream. It's also great with Manila clams. You could also use salt and pepper instead of herb salt. Add some white wine to make it more authentic.
Add olives to your preference. You can use cherry tomatoes instead of regular tomatoes (chop in half).