Fish Acqua Pazza Recipe
This classic pesce all'acqua pazza recipe takes a handful of simple ingredients and turns them into an unforgettable meal. Firm white fish fillets gently poach in a light tomato broth with garlic, white wine, olives, and capers, resulting in perfectly tender, flavorful, and juicy fish. It's impressive enough for company, yet simple enough for a weeknight, and can be on your table in 30 minutes.
Servings: 4
Calories: 334kcal
Ingredients
- 1 ½ pounds white fish firm fish such as cod, grouper, halibut or seabass, cut into 4 portions
- kosher salt and freshly cracked black pepper
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves very thinly sliced
- ¼ teaspoon crushed red pepper flakes or more to taste
- ½ cup dry white wine
- ¾ cup water
- 1 pint cherry tomatoes halved
- ½ cup oil-cured black olives pitted and torn
- 1 tablespoon capers with brine
- 1 sprig fresh oregano or thyme
- 2 tablespoons fresh parsley chopped
Instructions
- Pat the fish dry, then season generously with salt and pepper on both sides. Let it sit at room temperature while you prepare the cooking liquid.1 ½ pounds white fish, kosher salt and freshly cracked black pepper
- Heat the olive oil in a large skillet with a lid over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add the red pepper flakes and cook until the garlic is just starting to turn golden around the edges, about 1-2 minutes.3 tablespoons extra virgin olive oil, 4 garlic cloves, ¼ teaspoon crushed red pepper flakes
- Pour in the wine and simmer for 2-3 minutes to reduce slightly, then add the water, tomatoes, olives, capers, and oregano sprig. Mix everything together, then season to taste with salt and pepper and bring to a simmer.½ cup dry white wine, ¾ cup water, 1 pint cherry tomatoes, ½ cup oil-cured black olives, 1 tablespoon capers , 1 sprig fresh oregano
- Nestle the fish fillets into the sauce, then cover and gently simmer until the fish is opaque and flakes easily, about 6-8 minutes depending on thickness.
- Remove from the heat and sprinkle with parsley.2 tablespoons fresh parsley
- Serve immediately with plenty of crusty bread or crostini for soaking up the broth.
Notes
- If your fillets are uneven in thickness, tuck the thinner side underneath so they all cook in the same amount of time.
- Don’t allow the garlic to brown too much or it will turn the sauce bitter. It should just be starting to turn lightly golden around the edges.
- Taste the cooking liquid before adding salt since the olives and capers can be quite salty.
- Avoid overcooking. The fish is done when it flakes easily or reaches 130-135°F in the center. Test by inserting a butter knife or skewer into the center. If there’s any resistance, the fish still needs another minute or two. If it goes in easily, the fish is done.
- The fish will continue cooking in the hot broth after removing it from the heat. Serve immediately or remove the fish from the broth to prevent overcooking.
- If your tomatoes aren’t very sweet, a small pinch of sugar will help to balance the acidity.
- You can make the poaching liquid ahead and store in the refrigerator for up to 3 days. When ready to cook, just heat up the broth and follow the same method.
Nutrition
Calories: 334kcal | Carbohydrates: 8g | Protein: 36g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 428mg | Potassium: 833mg | Fiber: 2g | Sugar: 3g | Vitamin A: 862IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 2mg
