Pesce all’ Acqua Pazza (Fish in Crazy Water) is veggie based poached fish that is exceptionally flavorful, beautiful and light. It is a perfect summer (or anytime) one pot meal.
What is Pesce all’ Acqua Pazza? It is an Italian dish of fish poached in vegetable based salted water. Traditionally it is made with 4 ingredients: fish, tomato, wine and herbs. This is a stepped-up version from on of my favorite Italian chefs #Pasquale Sciarappa. It is crazy 😉 delicious!
There are many versions of Pesce all’Acqua Pazza. I like this one because it is simple, fragrant and full of flavor.
Here are some other tasty seafood dishes for you to explore:
Key Ingredients and Substitutions
- White fish – I use cod fillets but you can substitute halibut, pollock, snapper, tilapia or bass. You don’t want to use oily fish like salmon or trout or fish that is too delicate like dsole and flounder. You also want to steer clear of fish that dries out easily like tuna and swordfish.
- Fennel – The fennel is key because it adds a delicious sweetness AND it has many health benefits.
- Tomatoes – Also good for you and add texture and gorgeous color. Grape tomatoes or even whole canned tomatoes, drained and chopped, will also work.
- White wine – Adds acidity which helps keep the fish tender and brings savoriness to the dish.
- Capers – for some saltiness
- Garlic – Because, well, garlic! Delicious flavor and a bit of heat.
- Shallot – For a delicate sweet oniony flavor.
- Red pepper flakes – For some heat. You can use a fresh red chili pepper if you prefer.
Other Pesce all’ Acqua Pazza recipes include olives, carrot, basil. But I think this recipe is just right.
Poaching
Poaching is a method of heating food that is submerged in liquid. Preparing food this way helps to retain the moisture and nutrients in the food without adding fat. With Pesce all’ Acqua Pazza, you want to achieve a gentle simmer of the tomato water before adding the fish. A strong simmer or boil may overcook and break apart the fish. A gentle simmer ensures intact tender fish.
Equipment
PrintAcqua Pazza
- Total Time: 35 minutes
- Yield: 4 1x
Description
Pesce all’ Acqua Pazza (Fish in Crazy Water) is veggie based poached fish that is exceptionally flavorful, beautiful and light. It is a perfect summer (or anytime) one pot meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, chopped
- 1 fennel bulb, thinly sliced
- 1/4 cup white wine
- 1 pound grape tomatoes, halved
- 1 teaspoon salt
- 2/3 cups water
- 2 tablespoons capers, rinsed
- 1 teaspoon red pepper flakes
- 1.5 pounds Cod fillets
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the extra virgin olive oil in a large skillet on medium-high heat. Add the shallot and garlic and saute for 1 minute.
- Add the fennel and saute for 1-2 minutes.
- Add the white wine and saute for 1 minute until it cooks down.
- Mix in the tomatoes.
- Mix the sea salt and water in a small bowl. Add the salt water to the pan. Mix in the capers and red pepper flakes. Lower the heat to medium and bring it to a light simmer.
- Add the cod fillets to the pan. Spoon the tomato mixture onto the fish. Sprinkle with 1/2 of the chopped parsley. Lower the heat to medium-low. Cover and cook on a low simmer for 20 minutes.
- Plate and sprinkle with remaining parsley.
Equipment
Notes
Serve with crusty bread or crostini.
- Prep Time: 10
- Cook Time: 25
- Category: Seafood
- Method: Stovetop
- Cuisine: Italian
Keywords: Cod, Acqua Pazza, Pesce all’ Acqua Pazza, Seafood, Poached Fish
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