This Italian poached fish dish creates perfectly cooked and flavorful fish every time! Acqua pazza translates to “crazy water.” We’re creating our “crazy water” with a bright mixture of cherry tomatoes, fennel and celery and kicking it up a notch with the spice from the Fresno chile and the salty brininess from the capers and olives.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 1 stalk celery, chopped (about 1/2 cup)
- 1 Fresno chile, finely chopped
- 1/2 bulb fennel, thinly sliced (about 1/2 cup)
- Kosher salt and freshly ground black pepper
- 3 cups cherry tomatoes
- 3 cloves garlic, grated
- 3/4 cup crisp white wine
- 1/4 cup halved kalamata olives
- 2 tablespoons drained capers
- Four 6-ounce skinless cod fillets
- 2 teaspoons lemon zest (from about 1 lemon; reserve lemon for juicing, optional)
- 2 tablespoons chopped fresh basil, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
- Crusty bread, for serving
Instructions
- Add the olive oil to a straight-sided skillet and heat over medium. Add the shallots, celery, Fresno chile and fennel and season with a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes. Add the cherry tomatoes and garlic and season with another pinch of salt. Add the white wine and bring to a simmer, then reduce the heat to low and cover. Cook until the tomatoes are soft and easily smashed with the back of a spoon, about 10 minutes. Remove the lid and carefully smash the tomatoes, releasing their juices. Add the olives and capers.
- Pat the fish dry, sprinkle with the lemon zest and season all over with salt and pepper. Nestle the fish into the tomato mixture. Cover the skillet and cook until the fish is opaque and easily flakes with a fork, 10 to 15 minutes. Turn off the heat and garnish with the basil and parsley. Use the zested lemon to squeeze lemon juice on top, if desired. Serve with crusty bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 379 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 73 mg |
| Sodium | 1059 mg |
Reviews
Thank you Valerie for this easy and versatile recipe. You’ll be missed!!!
Really good and simple one pot wonder. Used jalapeno because didn’t have a Fresno.
This was an amazing dish! Every ingredient made the broth delicious! I slightly overcooked the cod, but did not take away from the flavor! Crusty bread is a must to lap up the broth from the bowl!
this is delicious; it’s easy to put together and makes a pretty presentation when served. I made this for our family Sunday dinner last night, as a new recipe to me, and I will definitely make it again. No need to change anything, it’s quite perfect as is.
This was delicious. I used tilapia because that’s what I had, but can’t wait to try cod. I love discovering new ways to cook fish. Valerie’s recipes are so dependable!
I followed the recipe exactly (except forgot to add red zest and herbs at the end. Found them on counter as I was cleaning up!) Simple recipe and a big hit with everyone, including my mom who was skeptical! Will definitely make it again.
Yes, I made this recipe, however, I used canned Mutti Cherry tomatoes,,,, delicious
Made the recipe exactly as written. So delicious! So easy and healthy. I served it over pasta. Will definitely be making it again.
Made this last night, and it was so delicious, healthy and easy! Only change was I used mahi mahi instead of cod since I had some in the freezer. Great recipe
Really good! I used swordfish and added a small head of cauliflower for more veg but otherwise was as written. Will absolutely be making it again.