Poached Italian Fish Recipe: Acqua Pazza

Add the olive oil to a 12-inch heavy-bottomed saucepan over medium heat.

Add the sliced garlic and chili flakes. Saute for 1-2 minutes and constantly stir until the garlic is fragrant and just begins to sizzle. Do not brown the garlic.

Next, add the minced shallot and saute for another 2-3 minutes or until it softens. Once again, stirring constantly.

Add the halved cherry tomatoes, capers, and bay leaf. Cook for 2-3 minutes or until the tomatoes begin to soften.

Season with ½ teaspoon of kosher salt.

Now, it’s time to deglaze the pan with the white wine, followed by the water. Add the parsley stems and 2 tablespoons of the chopped fresh parsley. We will use the remaining parsley to garnish our dish later.

Bring the mixture to a boil and then lower it to a simmer.

Season both sides of 4 cod fillets (1½ pounds in total) with the remainder ½ teaspoon of kosher salt and freshly ground black pepper (optional).

Carefully place the cod fillets into the broth. Spoon some broth and tomatoes over each fillet to ensure they are fully submerged.

Reduce the heat to low, cover the pan with a lid, and simmer for 12-15 minutes or until the fish is opaque, and you can flake it apart with a fork.

Once the cod is cooked, carefully remove it from the broth and place it in shallow soup bowls.

You can reduce the broth for a minute or two to concentrate the flavors. Remove the bay leaf and the parsley stems. Taste the broth to adjust for seasoning.

Ladle the broth over the cod fillets and garnish with the remaining chopped parsley and a drizzle of olive oil (optional).

Serve immediately with some crusty bread to soak up all the delicious broth.

Equipment Needed

Spice Level:

Dietary