Acqua Pazza Authentic Italian Poached Fish Recipe

Uncover the magic of Acqua Pazza, Italy's surprisingly simple and delicious "crazy water" fish stew.

Prepare for a burst of fresh flavors and an unbelievably easy poaching method that will transport a taste of Italy straight to your kitchen.

Get ready to be wowed!

Ingredients

Okay, let's explore into the Ingredients we're gonna need for this awesome Acqua Pazza – it's simpler than you think!

We're starting with about 2 snapper fillets – at 180g each. A quarter-teaspoon of salt is needed, too. Gotta have the baseline flavors!

For the sauce, grab 2 tablespoons of extra virgin olive oil! Then slice up a quarter of a red onion, a half of fennel, and half a red chili. Don't forget 2 minced garlic cloves and 15 red and 10 yellow halved cherry tomatoes – or more red if you are like me and feel extra crazy! We want this dish's flavor profile to be as fresh and zesty as ceviche.

Now, pour in 3/4 cup of chardonnay – or another dry, white wine. Two cups of water, another 1/4 tsp of salt, 1 tbsp each of sliced basil and parsley – stems in.

For garlic crostini? 1 crusty baguette is needed, sliced into 4 to 6 pieces, plus 1/4 tsp salt and 1 – 2 tbsp olive oil. Rub a garlic clove to finish the dish – yum!

Instructions

Let's get cooking! First, sauté fennel and onion in olive oil until softened—about 4 minutes. Then, toss in garlic and chili, cooking for just a minute until fragrant.

Next, add those halved cherry tomatoes and cook for 4 minutes. Now, turn up the heat and add the wine. Let it simmer rapidly until it's reduced by half—2 to 3 minutes should do it. I love this fragrant aroma!

After that, add water, salt, basil and parsley stems—if you've got 'em!—and simmer everything for 20-25 minutes until the sauce thickens. The preparation of the fish is similar to other recipes, highlighting the simplicity of cooking approachable dishes.

Now for the fish! Sprinkle the flesh with salt, then place it skin-side down in the sauce. Cover and cook for 6 minutes, or until the internal temp hits 55°C/131°F.

Finally, remove the fish and stir basil and parsley into the sauce. Spoon over garlic crostini, garnish with basil, and drizzle with olive oil. Dinner's ready—enjoy!

Recipe Notes

I've got a few helpful hints to guarantee your Acqua Pazza turns out amazing!

First, any firm white fish—like snapper, dory, or cod—works. Skin-on fillets are best, but skinless is fine too. Small whole fish are also an option!

Don't skip the wine! It adds depth to the sauce. Chardonnay is great, but any dry white wine will do. No wine? Use low-sodium chicken or fish stock—but reduce salt by 1/4 tsp.

For the crostini, use sturdy bread such as ciabatta or sourdough. Soft baguettes get soggy quick! Slice the bread diagonally for long pieces.

This dish tastes best fresh! If you have leftovers, store the fish and sauce separately from the crostini. Then, reheat the fish and sauce before serving.

Short Recipe Version

Acqua Pazza (Quick Recipe)

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

• 1.5 lbs firm white fish fillets (e.g., sea bass, cod)
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup dry white wine
• 1 cup fish stock or broth
• 1/4 cup chopped fresh parsley
• 1 tsp red pepper flakes
• Salt and pepper to taste
• Lemon wedges, for serving
• Crostini, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cook until fragrant (about 1 minute).
2. Add cherry tomatoes and cook for 5 minutes, until softened.
3. Pour in white wine and let it simmer for 2 minutes, reducing slightly.
4. Add fish stock, bring to a simmer, and season with salt and pepper.
5. Gently place fish fillets into the pan. Cover and poach for 8-10 minutes, or until fish is cooked through and flakes easily.
6. Stir in parsley. Serve immediately with lemon wedges and crostini for dipping.

Nutrition Information (per serving):

*(Values must be calculated based on specific ingredients and portion sizes)*