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Italian Halibut Acqua Pazza

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! 
Author Meghan Birnbaum

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.