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Acqua Pazza - Italian Poached Fish
Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.The literal translation of this dish is "fish in crazy water". Maybe because who would think that fish poached in water could be so delicious? That's crazy! :)
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●stove
- ●bowl
- ●oven
📝 Preparation Steps
1
Sauté fennel and onion: Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook ⏱️ 4 minutes until softened but not golden.
fennel (medium) (, sliced sliced 1cm / 1/3" thick)1/2
2
Garlic and chilli: Add garlic and chilli, cook for ⏱️ 1 minute until garlic is softened.
3
Tomatoes: Add cherry tomatoes, cook for ⏱️ 4 minutes.
4
Reduce wine: Turn stove up to high, add wine and simmer rapidly for ⏱️ 2 - 3 minutes until reduced by half.
5
Simmer sauce: Add water and salt, and the basil & parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for ⏱️ 20 - 25 minutes until sauce reduces by about 2/3 (it will thicken from tomatoes breaking down).
water2 cupsbasil (, finely sliced (keep stems), plus more for garnish)1 tbspparsley (, finely chopped (keep stems))1 tbsp
6
Cook fish: Sprinkle flesh side of fish with salt, then place on sauce skin side down (it will mostly sit above sauce). Cover with lid (or foil or tray) and cook for ⏱️ 6 minutes or until internal temperature registers 55°C/131°F (for medium, no rare/raw left with optimum juiciness).
7
Remove fish: Remove lid, transfer fish to plate.
8
Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.
basil (, finely sliced (keep stems), plus more for garnish)1 tbspparsley (, finely chopped (keep stems))1 tbsp
9
To serve:
10
Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.
11
Garnish with extra basil and a drizzle of olive oil. Serve immediately.
basil (, finely sliced (keep stems), plus more for garnish)1 tbsp
12
Garlic crostini:
13
Preheat oven to 180°C/350°F (all types).
14
Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake ⏱️ 10 minutes, turning halfway, or until fully crispy.
15
Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.
Nutrition Facts
calories
599 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
1233 mg
protein Content
43 g
trans Fat Content
1 g
cholesterol Content
90 mg
carbohydrate Content
36 g
saturated Fat Content
4 g
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