Kitchen Recipe Collection
Italian Pesce all'Acqua Pazza (Fish in Crazy Water)
A fast, healthy, and incredibly flavorful method for poaching fish. The 'crazy water' is a vibrant broth of cherry tomatoes, garlic, white wine, and parsley.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- white fish fillets (sea bass, cod, or snapper) or a whole small fish
- cherry tomatoes (halved)
- garlic (sliced)
- dry white wine
- water
- extra virgin olive oil
- fresh parsley
- red pepper flakes (optional)
- salt
Equipment
- Large wide skillet with a tight-fitting lid
Instructions
- 1
Create the Base
In a wide skillet, gently heat the olive oil, sliced garlic, and red pepper flakes over medium heat for 1 minute until fragrant.
- 2
Add Tomatoes
Add the halved cherry tomatoes and a pinch of salt. Sauté for 3-4 minutes until they begin to soften and release their juices.
- 3
The 'Crazy Water'
Pour in a splash of white wine and about 1/2 cup of water. Bring the liquid to a lively simmer.
- 4
Add the Fish
Season the fish fillets with salt and gently place them into the simmering broth. The liquid should come about halfway up the fish.
- 5
Poach
Cover the skillet tightly with a lid. Reduce the heat slightly and let the fish steam/poach for 6-10 minutes, depending on the thickness of the fillets.
- 6
Check Doneness
The fish is done when it is completely opaque and flakes easily with a fork.
- 7
Garnish
Remove from heat and sprinkle generously with fresh chopped parsley.
- 8
Serve
Serve the fish in shallow bowls, spooning the deeply flavored tomato broth over the top. Serve with crusty bread to soak up the broth.
Cooking Tips
- The lid must fit tightly to ensure the top of the fish cooks gently in the aromatic steam.
- Do not move the fish around once it is in the pan, or delicate fillets will break apart.
Variations
- Add Olives and Capers: For a punchier, more Sicilian flavor profile, toss in a handful of pitted olives and rinsed capers with the tomatoes.
Chef's Notes & Storage
- The name 'Crazy Water' supposedly originated when Neapolitan fishermen poached their catch in seawater because salt was heavily taxed.
Nutrition Estimate
320 calories · 35g protein · 8g carbs · 14g fat · 2g fiber per serving
