Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta
By Adam RiedPublished on June 1, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
1½ pounds skin-on haddock fillets, ¾ to 1 inch thick1½ teaspoons kosher salt, divided¼ teaspoon pepper 2 tablespoons extra-virgin olive oil 3 garlic cloves, sliced thin¼ teaspoon red pepper flakes 1 small onion, chopped fine1 bay leaf 8 ounces cherry or grape tomatoes, halved2½ cups water, divided½ cup dry white wine, divided12 fresh parsley stems, plus 3 tablespoons chopped fresh parsley, divided3 ounces angel hair pasta, broken into 1½- to 2-inch pieces
Before You Begin
You can substitute skin-on fillets of other firm, white-fleshed fish such as sea bass, branzino, and red snapper for the haddock. Serve with crusty bread.
Instructions
- Sprinkle haddock all over with ½ teaspoon salt and pepper and set aside.
- Heat oil, garlic, and pepper flakes in 12-inch skillet over medium heat, stirring constantly, until garlic begins to sizzle gently, 1½ to 2 minutes. Add onion, bay leaf, and ½ teaspoon salt and cook, stirring constantly, until onion just starts to soften, 2 to 3 minutes. Add tomatoes and cook, stirring constantly, until tomatoes begin to soften, 2 to 3 minutes. Stir in 1¼ cups water, ¼ cup wine, parsley stems, and half of chopped parsley and bring to boil. Nestle haddock skin side down in liquid, moving aside solids as much as possible (it's fine if fillets fold over slightly at ends; liquid will not quite cover fillets). Spoon some liquid and solids over haddock. Reduce heat to low; cover; and simmer gently until fish registers 110 degrees at thickest point, 4 to 7 minutes. Let stand off heat, covered, until fish is opaque and just cooked through (fish should register at least 135 degrees), 3 to 7 minutes.
- Transfer haddock to plate; cover with aluminum foil to keep warm. Discard bay leaf and parsley stems. Return skillet to medium-high heat; stir in remaining ½ teaspoon salt, remaining 1¼ cups water, and remaining ¼ cup wine; and bring to boil. Add pasta and cook, stirring occasionally, until just softened, about 3 minutes. Let stand off heat, covered, until pasta is al dente, about 1 minute. Stir in remaining chopped parsley. Season with salt and pepper to taste. Divide pasta, broth, and solids among 4 shallow soup bowls; top each with haddock; and serve immediately.
Time
45 minutesYield
Serves 4Ingredients
1½ pounds skin-on haddock fillets, ¾ to 1 inch thick
1½ teaspoons kosher salt, divided
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
1 small onion, chopped fine
1 bay leaf
8 ounces cherry or grape tomatoes, halved
2½ cups water, divided
½ cup dry white wine, divided
12 fresh parsley stems, plus 3 tablespoons chopped fresh parsley, divided
3 ounces angel hair pasta, broken into 1½- to 2-inch pieces
Ingredients
1½ pounds skin-on haddock fillets, ¾ to 1 inch thick
1½ teaspoons kosher salt, divided
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
1 small onion, chopped fine
1 bay leaf
8 ounces cherry or grape tomatoes, halved
2½ cups water, divided
½ cup dry white wine, divided
12 fresh parsley stems, plus 3 tablespoons chopped fresh parsley, divided
3 ounces angel hair pasta, broken into 1½- to 2-inch pieces
Ingredients
1½ pounds skin-on haddock fillets, ¾ to 1 inch thick
1½ teaspoons kosher salt, divided
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
1 small onion, chopped fine
1 bay leaf
8 ounces cherry or grape tomatoes, halved
2½ cups water, divided
½ cup dry white wine, divided
12 fresh parsley stems, plus 3 tablespoons chopped fresh parsley, divided
3 ounces angel hair pasta, broken into 1½- to 2-inch pieces
Why This Recipe Works
“Acqua pazza,” or “crazy water,” refers to the southern Italian tradition of cooking the day's catch in seawater. Modern recipes feature longer ingredient lists: Parsley, tomato, white wine, and garlic are common. For the fish, we chose skin-on haddock fillets. The flesh held up nicely during simmering, and the abundant collagen in the skin suffused the broth with rich flavor and body. Halved cherry tomatoes provided sweetness and pops of color. We also liked the addition of white wine, which contributed brightness and light acidity. After just a few minutes, the haddock absorbed the heady flavor of the broth and the broth was enriched by the fish. We gave the dish a bit more heft by adding a fistful of angel hair pasta, broken into short lengths, to the boiling broth.
Before You Begin
You can substitute skin-on fillets of other firm, white-fleshed fish such as sea bass, branzino, and red snapper for the haddock. Serve with crusty bread.
Instructions
- Sprinkle haddock all over with ½ teaspoon salt and pepper and set aside.
- Heat oil, garlic, and pepper flakes in 12-inch skillet over medium heat, stirring constantly, until garlic begins to sizzle gently, 1½ to 2 minutes. Add onion, bay leaf, and ½ teaspoon salt and cook, stirring constantly, until onion just starts to soften, 2 to 3 minutes. Add tomatoes and cook, stirring constantly, until tomatoes begin to soften, 2 to 3 minutes. Stir in 1¼ cups water, ¼ cup wine, parsley stems, and half of chopped parsley and bring to boil. Nestle haddock skin side down in liquid, moving aside solids as much as possible (it's fine if fillets fold over slightly at ends; liquid will not quite cover fillets). Spoon some liquid and solids over haddock. Reduce heat to low; cover; and simmer gently until fish registers 110 degrees at thickest point, 4 to 7 minutes. Let stand off heat, covered, until fish is opaque and just cooked through (fish should register at least 135 degrees), 3 to 7 minutes.
- Transfer haddock to plate; cover with aluminum foil to keep warm. Discard bay leaf and parsley stems. Return skillet to medium-high heat; stir in remaining ½ teaspoon salt, remaining 1¼ cups water, and remaining ¼ cup wine; and bring to boil. Add pasta and cook, stirring occasionally, until just softened, about 3 minutes. Let stand off heat, covered, until pasta is al dente, about 1 minute. Stir in remaining chopped parsley. Season with salt and pepper to taste. Divide pasta, broth, and solids among 4 shallow soup bowls; top each with haddock; and serve immediately.
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