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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
Ingredients
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4
6- to 8-ounce skinless cod fillets
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Kosher salt and ground black pepper
Directions
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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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March 9, 2023
Fantastic fish recipe!
Enjoyed it thoroughly.
Made this last night and it was so delicious! I cook for one, but I only halved the recipe when it came to the sauce ingredients. After I served out my meal, I cooked the sauce down a little further and used it on garlic Ciabatta toast this morning - excellent bruschetta! I highly recommend this recipe.
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Delicious! I forgot to add the basil, so I’ll have to try it again sometime.