If you’re dreaming of a simple yet elegant Mediterranean fish dish, look no further than Pesce all’Acqua Pazza, or “fish in crazy water.” This classic Italian coastal recipe poaches white fish gently in a vibrant broth made with cherry tomatoes, garlic, wine, and fresh herbs. It’s quick, deeply flavorful, and made in just one skillet.
The name might sound whimsical, but the flavors are seriously satisfying — light yet comforting, perfect for when you want something fast and flavorful without fuss. Whether you’re cooking for one or entertaining guests, this dish sets the mood for a relaxed, summery meal any time of year.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: On the table in under 30 minutes — no complicated techniques.
- Minimal Ingredients: Uses pantry and fresh staples you likely have on hand.
- Perfect for Date Night or Guests: Impressive, yet unfussy.
- Healthy & Light: A clean dish that doesn’t sacrifice flavor.
- Authentic Italian Flavor: Inspired by seaside cooking from Naples.
What sets this apart from other fish dishes is the balance of acidity, sweetness, and subtle heat, all simmered in a light tomato broth that lets the fish shine.
Ingredients Needed Pesce all’Acqua Pazza
Organized for clarity — you’ll see just how easy this dish comes together.
For the Fish & Seasoning
- 4 (8-ounce) white fish fillets – cod or halibut recommended (even thickness for even cooking)
- Kosher salt and freshly ground black pepper (to season the fish evenly)
For the Broth Base
- ¼ cup extra-virgin olive oil (for sautéing and flavor)
- 1 small yellow onion, finely minced (adds sweetness and depth)
- 4 garlic cloves, thinly sliced (the soul of Italian cooking)
- ¼ teaspoon red pepper flakes (optional, for a subtle kick)
For the “Crazy Water”
- 4 cups cherry tomatoes (whole — they’ll burst and sweeten the broth)
- ½ cup dry white wine (adds brightness and acidity)
- ½ teaspoon granulated sugar (optional, balances acidity of tomatoes)
- ½ cup water (for extending the broth)
- 3 to 4 fresh basil leaves, torn into small pieces (fresh finish and aroma)
Tip: Use high-quality olive oil and fresh, ripe tomatoes — they make all the difference in this simple recipe.
How to Make Pesce all’Acqua Pazza
Follow these clear, precise steps to bring the flavors of Southern Italy to your kitchen.
Step 1: Prepare and Sear the Fish
- Season the fillets:
Pat the fish dry with paper towels. Season both sides generously with kosher salt and black pepper. Drying the fish ensures better browning and prevents steaming. - Sear briefly:
Heat a cast-iron or heavy-bottomed skillet over high heat. Add olive oil and swirl to coat the bottom. Carefully lay in the fish fillets and sear for about 1 minute, or until a crust begins to form and the fish releases easily from the pan. You don’t need to fully cook the fish here — just develop some texture. - Transfer the fish:
Remove the fillets from the pan (cooked side up) and place them on a rimmed plate. Set aside.
Step 2: Sauté Aromatics and Build the Broth
- Lower the heat to medium:
In the same skillet, add the minced onion, sliced garlic, and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and the garlic is lightly golden. This step builds a rich base of flavor for the broth. - Add tomatoes and deglaze:
Pour in the cherry tomatoes, followed by white wine and optional sugar. Stir well and cover the skillet. Let it cook for 5 minutes, allowing the tomatoes to begin bursting. Covering traps steam and softens the tomatoes for a naturally sweet broth.
Step 3: Poach the Fish
- Add liquid & season:
Uncover the skillet, add ½ cup of water, and season with 1 teaspoon salt. Increase heat to medium-high and simmer for another 5 minutes, stirring occasionally, until the broth is slightly reduced and tomatoes are soft and juicy. - Return the fish:
Carefully place the seared fillets on top of the tomato mixture, cooked side up. Pour in any accumulated juices from the plate. - Cover and cook:
Cover the skillet again and cook for 3 to 4 minutes, or until the fish is opaque and just cooked through. Fish should flake easily when pressed with a fork.
Step 4: Finish and Serve
- Garnish:
Turn off the heat. Tear fresh basil leaves and scatter over the top. Let them wilt slightly from the residual heat. - To serve:
Spoon the juicy tomato mixture into shallow bowls. Gently lay a fillet on top and ladle the flavorful broth over everything.
Serving Tip: Drizzle with a touch of high-quality olive oil and a pinch of sea salt right before serving for an extra layer of flavor.
Serving and Storage Tips
How to Serve
- Serve with crusty Italian bread or toasted sourdough to soak up the broth.
- For a heartier meal, pair with buttered orzo, polenta, or cooked farro.
- Add a green salad with lemon vinaigrette for a refreshing side.
Storage
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended, as the fish texture may suffer.
- Reheating: Warm gently in a skillet over low heat with a splash of water or broth. Avoid microwaving to preserve fish texture.
Helpful Notes
- Fish Variety: Sea bass, branzino, or snapper also work well in this recipe.
- Broth Consistency: This isn’t meant to be thick — it’s a loose, aromatic broth. Don’t over-reduce it.
- Tomato Tip: If cherry tomatoes are out of season, use canned San Marzano tomatoes, lightly crushed.
- Make It Spicier: Increase red pepper flakes or add a few slices of fresh chili.
Conclusion
Pesce all’Acqua Pazza is a dish that embodies the simplicity and soul of Italian coastal cooking. With just a handful of fresh ingredients, it creates a flavorful, aromatic meal that feels both comforting and refined. The fish stays tender and juicy, while the tomato broth adds brightness and depth — perfect for dipping fresh bread or sipping with a spoon.
If you give this recipe a try, please leave a comment and a star rating below ⭐⭐⭐⭐⭐ — I love hearing how it turns out for you!
Feel free to share your creation on Pinterest or Facebook, and tag someone who’d love this dish.
Have you tried variations of this recipe in your travels?
Let us know what inspired tweaks you made in the comments below!
Frequently Asked Questions (FAQ)
Can I use frozen fish fillets?
Yes, but be sure to thaw completely and pat dry before searing. Frozen fish tends to release more water, which can dilute the broth if not properly dried.
Is this recipe gluten-free?
Yes! As long as you serve it with gluten-free sides (or without bread), this recipe is naturally gluten-free.
What can I substitute for white wine?
Use low-sodium vegetable or fish stock with a splash of lemon juice or white wine vinegar to mimic the acidity.
Why did my tomatoes not burst?
If tomatoes are underripe or cooked at low heat, they may take longer. Try covering the skillet to trap steam and gently press them with a spoon.
Can I make this ahead of time?
The broth can be made in advance. For best texture, cook the fish fresh just before serving.
Pesce all’Acqua Pazza
Ingredients
Method
- Pat the fish fillets dry and season both sides generously with salt and black pepper.
- Heat olive oil in a large skillet over high heat. Add the fish and sear for about 1 minute per side until lightly golden. Remove and set aside.
- Lower the heat to medium. Add the onion, garlic, and red pepper flakes to the same skillet and cook for about 5 minutes until soft and fragrant.
- Add the cherry tomatoes, stock with lemon juice, and sugar if using. Cover and cook for 5 minutes until tomatoes begin to burst.
- Uncover, stir in the water, and season with about 1 teaspoon salt. Simmer for another 5 minutes until the broth is aromatic and slightly reduced.
- Return the fish to the skillet, cover, and cook for 3–4 minutes until the fish is opaque and flakes easily.
- Turn off the heat and scatter torn basil over the dish. Let it wilt slightly before serving.