For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.
Fish Poached in Tomato-Garlic Broth (Pesce all'Acqua Pazza)
There are many versions of pesce all’acqua pazza, or “fish in crazy water,” but all involve poaching or simmering fish in a tomato broth or sauce. For our version, anchovies, black olives and capers bring bold, punchy flavor to mild-flavored fillets. Though this recipe calls for cod, any firm, meaty, white-fleshed fish would work. Be sure to have some crusty bread for serving—or even better, toast some baguette slices, then rub them with garlic and brush them with olive oil.
6- to 8-ounce skinless cod fillets
Kosher salt and ground black pepper
01Season the cod fillets on both sides with salt and pepper. In a 12-inch skillet over medium, heat the oil until shimmering. Add the anchovy and cook, stirring and mashing, until the bits dissolve, about 1 minute. Add the garlic and pepper flakes and cook, stirring, until the garlic begins to brown, 45 to 60 seconds. Add the onion and ½ teaspoon salt, then cover and reduce to medium-low. Cook, stirring, until the onion is softened, 3 to 4 minutes.
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