Acqua Pazza – Fun to say, delicious to eat, Pesce all’Acqua Pazza is an Italian poached fish dish that looks and tastes like summer on a plate!
The literal translation of this Italian dish is “fish in crazy water”. Maybe because who would ever think that fish poached in a water-based sauce could be so delicious??! That’s crazy!
While some have used the name as a licence to add all sorts of things to it, it’s actually supposed to be a simple dish based on three core ingredients: wine, tomato and herbs.
Oh – and yes, fish.
As always there are various accounts of the origins and meaning of the dish name. No matter the truth, one thing that’s clear is it’s a dish that showcases the spirit of Italian cooking: taking a few simple ingredients and turning it into something magical.
This, coming from someone who usually steers clear of poached fish, declaring that there are so many more exciting ways to prepare fish! But truly, I’d happily eat this every day.
BEST FISH FOR ACQUA PAZZA
This dish works best with fairly firm white fish fillets that are not too thick. Here are some suggestions:
- Halibut - this is what I used, it’s perfect!
- Snapper
- Dory
- Barramundi (try to get the thinner fillets)
- Bream
- Tilapia
- Pollock
- Cod
- Emperor fish
- Whiting
- Flathead
- Perch
- Ling
- Bass
- Basa, hake, hoki, gummy shark
Skin-on is preferred as it helps the fillets hold their shape, but if your fillets are skinless or you dislike poached fish skin, without skin still works fine.
Small whole fish would also work just fine. Cut a few slashes so it cooks evenly and faster to ensure there’s still juices left in the pan when the fish is done.
FISH TO AVOID
I recommend avoiding:
- Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Unless you’re extremely careful they can become dry inside. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare.
- Delicate and thin-filleted fish – Like flounder, sole, plaice. The texture of the flesh is a bit too delicate for this type of cooking and these fish tend to be very thin fillets; and
- Oily fish – Like salmon, trout, mackerels, mullet and sardines. While it will work just fine, it’s not so common to see it with this kind of sauce.
OTHER INGREDIENTS
- Dry White Wine – Using a bolder white wine is an excellent option here to pack complexity and depth of flavor into this simple dish. Unless you can’t consume alcohol, I really urge you not to skip the wine. Best non-alcoholic sub: chicken or fish stock (low sodium.)
- Fennel and onion – The sauce flavor base. Fennel is an Italian favourite which adds fabulous sweet flavor into the sauce. Don’t skip the fennel even if you’re not a huge fan; the aniseed flavor is very mild in the finished dish.
- Chilli and garlic – Excellent friends of tomato and wine. We’re using a bit of red chili flakes – which means the spiciness is virtually non-existent. It’s more about adding a really subtle background warmth. Feel free to add more!
- Tomato – I'm using whole canned tomatoes in their own sauce. Simmered in the sauce until they break down to form part of the sauce. A fabulous splash of summer color!
- Parsley – The moment it's sprinkled into the hot sauce and the fresh herby flavor hits you, you know you’re in for something special!
- Capers - If you're not a fan leave them out, but I always add extra! I love the tang and brininess with a smack of floral tartness!
WHAT I LOVE ABOUT THIS RECIPE
It tastes like something you'd order at a fine dining restaurant. Yet, it's really easy, using only a few fresh ingredients, and cooks in less than 30 minutes. I started by making a flavorful broth by sautéing fennel, onion, and garlic. The I deglazed the pan with a dry white wine and added whole canned tomatoes, broth, and capers. Then I lightly seasoned the fish before adding it to steam in the broth. The fish is so buttery and delicate and the broth has an intense depth of flavor. It's served with crusty bread so you can enjoy every last bite!
Try serving this recipe with my Ciceri e Tria. Also be sure to try my Grilled Lemon Fish and Grilled Prawns.
📋 Recipe
Italian Halibut Acqua Pazza
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Ingredients
- 2 tablespoon Olive Oil
- 2 Cloves Garlic smashed and peeled
- 1 Onion halved and sliced thin
- 1 Fennel Bulb halved and sliced thin
- ½ teaspoon Red Pepper Flakes
- 1 teaspoon Kosher Salt divided
- ½ Cup Dry White Wine
- 1 14 oz Can Whole Tomatoes in juices
- 1 Cup Chicken Stock
- 2 tablespoon Capers
- 4 6 oz Halibut Fillets see notes about substitutes and skin on vs. off
- 2 tablespoon Fresh Parsley chopped
- Crusty bread for serving
- Olive Oil for serving
Instructions
- Heat a deep skillet or dutch oven over medium-high heat. Add Olive Oil, Garlic, Onion, Fennel, and Pepper Flakes to the pan. Season with ½ teaspoon salt. Cook, stirring often, for about 5 minutes, or until the vegetables are soft and fragrant.
- Add in Wine to deglaze the bottom of the pan. Simmer until reduced by half, about 2 minutes.
- Add the Tomatoes, Broth, and Capers. Reduce the heat to medium low and simmer for 10 minutes.
- Season the Fish with the remaining Salt. Gently add the Fish into the broth and cover with a tight-fitting lid. Cook for 12 minutes, or until the fish is firm and opaque all the way through.
- Remove the lid and spoon some of the sauce over the Fish. Sprinkle with Parsley, drizzle with Olive Oil and serve with Crusty Bread.
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