This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial