Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)
Published Dec. 14, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4(8-ounce) skinless white fish fillets, such as cod or halibut, preferably of an even thickness
- Kosher salt and black pepper
- ¼cup extra-virgin olive oil
- 1small yellow onion, minced
- 4garlic cloves, thinly sliced
- ¼teaspoon red-pepper flakes
- 4cups cherry tomatoes
- ½cup white wine
- ½teaspoon granulated sugar (optional)
- 3 to 4basil leaves, torn into small pieces
Nutritional analysis per serving (4 servings)
378 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 42 grams protein; 1087 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
Season the fish with salt and pepper on both sides. Heat a cast-iron skillet over high and add the oil, tilting the pan to coat. Add the fish fillets and cook for about 1 minute, until you can easily slide a spatula underneath to release the fish. Transfer fish, cooked-side up, to a rimmed plate.
- Step 2
Lower the heat to medium. Add the onion, garlic and red-pepper flakes to the skillet and cook for 5 minutes, stirring occasionally, until onion is translucent and garlic begins to brown. Add tomatoes, white wine and sugar (if using). Cover the skillet and cook for 5 minutes, until tomatoes begin to burst.
- Step 3
Uncover and add ½ cup water plus 1 teaspoon salt. Increase heat to medium-high and cook for an additional 5 minutes, stirring occasionally.
- Step 4
Carefully place the fish on top of the sauce, cooked-side up, along with any liquid from the dish. Cover and cook for 3 to 4 minutes, until the fish is opaque and just cooked through.
- Step 5
Remove from heat and garnish with fresh torn basil. To serve, spoon the burst tomatoes into a dish, place the fish on top and add the broth on top.
Private Notes
Comments
I’ve been making another version of this recipe, also found in Times Cooking, from Marcella Hazan. It’s also titled Pesce All’Acqua Pazza, but parenthetically explicated as “Fish in Crazy Water.” It has no onions or white wine, but does have fennel seeds, which I feel really make the dish.
I didn’t have white wine, so I substituted high quality balsamic vinegar, it turned out beautifully. I also left out the sugar. I didn’t have fresh or cherry tomatoes either so I just used Rao’s Homemade Tomato Basil pasta sauce.
A well seasoned cast iron skillet can handle a quick simmer of something acidic, like tomatoes. It’s the all-afternoon simmering of a tomato-based sauce that you want to avoid. A stainless skillet would work just as well but if all you have is cast iron, don’t be afraid to use it for a recipe like this.
This was delicious! I followed the recipe but added crushed fennel seeds which some folks suggested. Will make this again, and again!
This is our new favorite seafood dish. It's a simple and quick recipe. I used cod, and just two cups of cherry tomatoes and an 8 oz can of Mutti's cherry tomatoes which I added when I added the cherry tomatoes with the wine and sugar.
This was terrific and simple to make. I skipped the searing step because I didn't think it would add anything and I used two 14 ounce cans of cherry tomatoes because I was feeling lazy (will do fresh tomatoes next time). Served it up with some crusty Italian bread and we really didn't need any sides even though I had roasted some Brussels sprouts. They didn't get eaten. Will add this to the monthly rotation. Oh, and I used a stainless steel pan. Great one pot meal.
Advertisement