Aqua Pazza (Italian Poached Fish)
This is one of those recipes that feels fancy, but comes together in minutes. Delicate white fish gently poached in a light tomato and white wine broth, finished with fresh herbs and good olive oil. It’s simple, vibrant, and exactly how I grew up eating seafood - fresh, unfussy, and full of flavor. Don't skip the bread at the end for the broth- it's everything!
Servings: 4 servings
Ingredients
- 4 4-6 ounce cod fillets (or halibut, sea bass, or snapper)
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/2 cup red onion finely chopped
- 1 cup fennel thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 garlic cloves finely minced
- 2 cups cherry tomatoes whole
- 1 cup dry white wine such as Chardonnay (*see notes for wine substitue)
- 2 cups water
- 1/4 teaspoon sea salt adjust to taste
Finish
- 1/4 cup fresh basil torn
- 2 tablespoons fresh Italian parsley chopped
- Extra olive oil for drizzling
- Crusty bread or crostini for serving
Instructions
- Season the fish: Pat the fish completely dry. Season both sides generously with salt and pepper.
- Sear for flavor: Heat olive oil in a large skillet over medium heat. Add the fish and sear for 2-3 minutes per side until lightly golden. Remove and set aside (it will finish cooking later).
- Build the base: In the same pan, add onion and fennel. Cook about 5 minutes until softened and slightly caramelized.
- Add aromatics: Stir in garlic and red pepper flakes. Cook for about 30 seconds until fragrant. Deglaze the pan. Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
- Create the broth: Add cherry tomatoes, water and salt. Bring to a simmer and cook until they begin to burst, about 20 minutes.
- Poach the fish: Return the fish to the pan. Spoon broth over the top, cover, and simmer gently for about 6-10 minutes until the fish is tender and flakes easily.
- Finish with herbs: Turn off heat. Add basil and parsley. Drizzle with a little extra olive oil.
- Serve: Serve immediately with crusty bread to soak up the broth.
Notes
- Always pat the fish dry before searing for better color
- Don’t overcook the fish - it should just flake and stay tender
- Let the tomatoes burst naturally - this builds the best flavor
- Use a good quality olive oil at the end, it makes a difference
- Keep the simmer gentle, never boil the fish.
Nutrition
Calories: 912kcal | Carbohydrates: 9g | Protein: 162g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 387mg | Sodium: 666mg | Potassium: 4068mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 33mg | Calcium: 186mg | Iron: 5mg
