Pesce All'Acqua Pazza (Southern Italian Poached Fish) for Two
By Adam RiedPublished on June 1, 2021
Time
35 minutes
Yield
Serves 2
Ingredients
12 ounces skin-on haddock fillets, ¾ to 1 inch thick½ teaspoon kosher salt, divided⅛ teaspoon pepper 1 tablespoon extra-virgin olive oil 2 small garlic cloves, sliced thin⅛ teaspoon red pepper flakes ½ small onion, chopped fine1 small bay leaf 4 ounces cherry or grape tomato, halved¾ cup water 2 tablespoons dry white wine 6 fresh parsley stems, plus 1½ tablespoons chopped fresh parsley, divided
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 ¼ teaspoon salt and pepper and set aside.
- Heat oil, garlic, and pepper flakes in 10-inch skillet over medium heat, stirring constantly, until garlic begins to sizzle gently, 1½ to 2 minutes. Add onion, bay leaf, and remaining ¼ 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 water, 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.
- Divide haddock between 2 shallow soup bowls. Discard bay leaf and parsley stems; stir remaining chopped parsley into broth. Season broth with salt and pepper to taste. Spoon portion of broth and solids over each serving of haddock and serve immediately.
Time
35 minutesYield
Serves 2Ingredients
12 ounces skin-on haddock fillets, ¾ to 1 inch thick
½ teaspoon kosher salt, divided
⅛ teaspoon pepper
1 tablespoon extra-virgin olive oil
2 small garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
½ small onion, chopped fine
1 small bay leaf
4 ounces cherry or grape tomato, halved
¾ cup water
2 tablespoons dry white wine
6 fresh parsley stems, plus 1½ tablespoons chopped fresh parsley, divided
Ingredients
12 ounces skin-on haddock fillets, ¾ to 1 inch thick
½ teaspoon kosher salt, divided
⅛ teaspoon pepper
1 tablespoon extra-virgin olive oil
2 small garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
½ small onion, chopped fine
1 small bay leaf
4 ounces cherry or grape tomato, halved
¾ cup water
2 tablespoons dry white wine
6 fresh parsley stems, plus 1½ tablespoons chopped fresh parsley, divided
Ingredients
12 ounces skin-on haddock fillets, ¾ to 1 inch thick
½ teaspoon kosher salt, divided
⅛ teaspoon pepper
1 tablespoon extra-virgin olive oil
2 small garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
½ small onion, chopped fine
1 small bay leaf
4 ounces cherry or grape tomato, halved
¾ cup water
2 tablespoons dry white wine
6 fresh parsley stems, plus 1½ tablespoons chopped fresh parsley, divided
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.
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 ¼ teaspoon salt and pepper and set aside.
- Heat oil, garlic, and pepper flakes in 10-inch skillet over medium heat, stirring constantly, until garlic begins to sizzle gently, 1½ to 2 minutes. Add onion, bay leaf, and remaining ¼ 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 water, 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.
- Divide haddock between 2 shallow soup bowls. Discard bay leaf and parsley stems; stir remaining chopped parsley into broth. Season broth with salt and pepper to taste. Spoon portion of broth and solids over each serving of haddock and serve immediately.
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