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Pesce all’Acqua Pazza
Isabella

Pesce all’Acqua Pazza

Pesce all’Acqua Pazza is a classic Italian coastal fish dish where tender white fish is gently poached in a light, aromatic tomato broth with garlic, olive oil, and fresh basil. Simple, elegant, and ready in under 30 minutes, it’s a Mediterranean favorite that highlights fresh ingredients and clean flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

For the Fish & Seasoning
  • 4 white fish fillets cod or halibut, about 225 g each
  • kosher salt and black pepper to taste
For the Broth Base
  • ¼ cup extra-virgin olive oil
  • 1 small yellow onion finely minced
  • 4 cloves garlic thinly sliced
  • ¼ teaspoon red pepper flakes optional
For the "Crazy Water"
  • 4 cups cherry tomatoes whole
  • ½ cup vegetable or fish stock with a squeeze of lemon juice as a substitute for wine
  • ½ teaspoon granulated sugar optional, to balance acidity
  • ½ cup water
  • 3–4 fresh basil leaves torn

Method
 

  1. Pat the fish fillets dry and season both sides generously with salt and black pepper.
  2. 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.
  3. 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.
  4. Add the cherry tomatoes, stock with lemon juice, and sugar if using. Cover and cook for 5 minutes until tomatoes begin to burst.
  5. 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.
  6. Return the fish to the skillet, cover, and cook for 3–4 minutes until the fish is opaque and flakes easily.
  7. Turn off the heat and scatter torn basil over the dish. Let it wilt slightly before serving.

Notes

This dish is meant to be brothy and light, not thick. Use the freshest tomatoes and high-quality olive oil for best flavor. Serve with crusty bread or gluten-free sides as desired.