Pesce all’Acqua Pazza (Fish in Crazy Water)
Updated Sept. 10, 2021
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup extra-virgin olive oil, plus more for serving
- 2garlic cloves, thinly sliced
- ½teaspoon fennel seeds
- Pinch of red-pepper flakes, plus more as needed
- 1½pounds ripe tomatoes, peeled if desired, coarsely chopped
- Kosher salt (Diamond Crystal)
- 4(6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
- Grilled or crusty bread, for serving
Nutritional analysis per serving (4 servings)
359 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 35 grams protein; 861 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
- Step 2
Add 2½ cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
- Step 3
Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
- Step 4
Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.
Private Notes
Comments
The key to this which is not mentioned in the recipe is a very gentle poach on the fish. Make sure the tomato water is not boiling when you add the fish and holds a very gentle simmer around 180 degrees, which is a low to medium setting on your burner, so the fish does not dry out and become chewy. I teach culinary students how to properly poach fish and I have seen many fillets ruined by too high of heat. That being said, I'm going to try this soon, sounds delicious.
I love this recipe from M. Hazan! I add sliced fennel in addition to the seeds. I also sub 1 c white wine for 1 c water. Allowing the liquid to evaporate a bit more after poaching the fish let’s the sauce thicken some. Simple yet tasty.
Garlic is a good add, but I think some spice to replace the fennel would be good - say basil or oregano or Italian seasoning or perhaps some sweet red pepper in with the tomatoes.
Easy and very yummy. I used grape tomatoes as that is what I had on hand. Also the olive oil at the end makes a big difference. I also added clams, shrimp and scallops. Keeper recipe and will definitely make again.
I think readers will commiserate not finding an ingredient in the cabinet that you just knew was in there ! Thank goodness I had a fresh fennel bulb to add. So, without the fennel seeds, adding fresh sliced fennel and onion, this was just delicious.
Made the recipe with 1/2 water, 1/2 white wine, added several sprigs of oregano, cut the salt back to 1 1/2 teaspoons and, because my summer tomatoes haven’t come in yet and I had to use supermarket tomatoes, I roasted them at 400 degrees for 10 minutes. The skin slipped off nicely and their sweetness was more pronounced. Used halibut, which worked great and finished it with julienned basil. My husband doesn’t regard soup as real food, but he really liked this one. Thanks to Marcella for her great talent in the kitchen!
Advertisement