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Pesce all’acqua pazza, Italian poached white fish in a shallow bowl with cherry tomatoes

Pesce all’Acqua Pazza (Italian Poached Fish in “Crazy Water”)

This light and flavorful Italian poached fish recipe simmers white fish in a tomato, olive oil, and white wine broth. It’s a simple coastal-style dish that’s quick to make, bright, and perfect for weeknight dinners or an easy dinner party centerpiece.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Main Course
Cuisine: Coastal, Italian, Italian (Coastal / Southern Italy), Southern Italy
Calories: 280
Ingredients Method Notes

Ingredients
  

Fish & Main Base:
  • 4 firm white fish fillets cod, halibut, snapper, or tilapia
  • Salt and black pepper to taste
  • 2 tbsp olive oil
Aromatics & Sauce:
  • 1 small onion thinly sliced
  • 2 garlic cloves sliced or crushed
  • 1 pinch red pepper flakes optional, to taste
  • 1 cup cherry tomatoes halved
  • ½ cup dry white wine or fish/chicken stock if no wine
  • ½ cup water
  • 1 tsp salt adjust to taste
Finish:
  • 2 tbsp extra virgin olive oil for drizzling
  • 2 tbsp chopped fresh parsley or basil
  • Optional: 1 tbsp capers or sliced olives
To Serve:
  • Slices of crusty bread or toasted ciabatta for dipping

Method
 

Prep the fish
  1. Pat fish fillets dry with paper towels. Season both sides lightly with salt and pepper.
Sear the fish (optional but recommended)
  1. Heat 1–2 tablespoons of olive oil in a large skillet over high heat. Add the fillets and sear about 1 minute per side until lightly golden and they release easily. Transfer to a plate, cooked side up.
Cook aromatics
  1. Reduce heat to medium. Add sliced onion, garlic, and red pepper flakes. Sauté for about 5 minutes, until the onion is soft and translucent.
Build the sauce
  1. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the cherry tomatoes, cover, and cook for 5 minutes until the tomatoes burst and release their juices.
Add liquid and season
  1. Uncover the pan, pour in ½ cup water, and add about 1 teaspoon of salt. Let it simmer for another 5 minutes to create a light broth. Taste and adjust salt or pepper.
Poach the fish
  1. Nestle the fillets into the simmering sauce, cooked side up. Cover the pan and cook gently for 3–4 minutes, until the fish is opaque and flakes easily with a fork.
Finish the dish
  1. Sprinkle chopped parsley or basil, drizzle with extra virgin olive oil, and, if you like, add capers or olives for extra flavor.
Serve
  1. Serve immediately with toasted crusty bread or crostini to soak up the broth.

Notes

  • Use firm white fish so it stays whole and tender. Avoid very thin or oily fish.
  • Keep the simmer gentle—don’t let the sauce boil or the fish will tighten.
  • You can skip the wine by using light stock plus a squeeze of lemon for acidity.
  • For gluten-free, serve over polenta, roasted potatoes, or white beans instead of bread.
  • Always taste the broth before serving—small seasoning tweaks make a big difference.