Pesce All’Acqua Pazza (Southern Italian Poached Fish)
Serves 4 TIME 5 minutes Cooks Country
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.
Southern Italian Poached Fish INGREDIENTS
1½ pounds haddock fillets, ¾ to 1 inch thick I used boneless, skinless Cod
1 teaspoon 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
1¼ cups water
¼ cup dry white wine
12 fresh parsley stems, plus 3 tablespoons chopped fresh parsley, divided
BEFORE YOU BEGIN
You can substitute skin-on fillets of other firm, white-fleshed fish such as 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 remaining 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 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 among 4 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.
