Pesce all’acqua pazza (Fish in crazy water)
Poaching fish in a rich blend of tomatoes, olive oil, and sea-water sounds crazy, right? This light, fresh, delicate Italian dish is just crazy enough to be called that - Acqua Pazza or Crazy Water! At its core this is a clean, simple dish that could easily be a weeknight meal that’ll make everyone think you spent hours on it. And add a little toast for a surprising crunk to your bite!
Watch the recipe video here!
Prep time: 5 minutes
Total time: 45 minutes
Servings: 4
Ingredients
4 6-oz cod filets (1.5 pounds)
24 oz cherry tomatoes, quartered (1.5 pounds)
6 cloves garlic (sliced thinly)
¼ cup olive oil
3 cups water
1 Tbsp salt
2 Tbsp parsley (10 stalks, chopped)
Black pepper to taste
Steps
Combine your water and salt and stir to mix. After 30 seconds or so, wait for the salt to settle. Then, if there are noticeable salt crystals remaining, stir a second time. The water should look relatively clear by the end of the mixing.
Combine the salt water, olive oil, garlic, cherry tomatoes, parsley leaves, and parsley stems in a large pan. Stir to mix, then turn the heat on to medium, and wait until the liquid starts to bubble.
Once bubbling, put a lid on the pan, and lower the heat to low. Let simmer for 25 minutes.
Uncover the pan. Carefully add the fish into the liquid, taking care not to overlap the filets, then loosely cover the pan with the lid and let cook for 10 minutes, until the fish is opaque and flaky. You should poach for about 10 minutes per half an inch of fillet thickness.
Once the fish is done, remove it from the pan with a slotted spoon. Place in a bowl, and then spoon a ladle of the poaching liquid and tomatoes around it. Serve immediately alongside a little bread or crostini!
