Fish Poached in Tomato-Garlic Broth (Pesce all'Acqua Pazza) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Fish Poached in Tomato-Garlic Broth (Pesce all'Acqua Pazza)

45 minutes

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.

4

Servings

Tip

Don't worry if the cod at the grocery store is sold as a single fillet. Cut the fillet into as many pieces of a similar thickness as you need for even cooking—it may be as many as five or six—and if some pieces are very thin, fold them in half or thirds to approximate the thickness of the thicker pieces. When cooking the fish, check it frequently for doneness and remove the pieces as they finish.

45 minutes

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