Acqua Pazza (Fish Poached in Tomato and White Wine Broth)
Why this recipe works
- Fast but delicate: The broth comes together quickly, and the fish poaches in minutes without needing a long simmer.
- Bright, balanced broth: Tomatoes and white wine add acidity, while olive oil and garlic give the poaching liquid savoury depth.
- Built-in serving sauce: The fish cooks directly in the tomato-wine broth, which is spooned over the fillets at the table.
Get the most out of this recipe
Authenticity notes
- Italian coastal style: Acqua pazza is associated with southern Italian coastal cooking, where fish is cooked simply with tomato, garlic, olive oil and wine.
- Fillet-friendly version: Using skinless white fish fillets makes the dish quick and practical while keeping the light poached character of the original style.
Texture tips
- Keep the fish tender: Maintain a quiet simmer once the fish is added; vigorous bubbling can toughen the fillets and break them apart.
- Stop as soon as it flakes: Remove the pan from the heat when the fish is just opaque and flakes easily, as it will continue to warm briefly in the broth.
Ingredient notes
- Choose firm white fish: Cod, haddock, hake or sea bass work well because they stay delicate but hold together during gentle poaching.
- Use ripe tomatoes: Ripe tomatoes release more juice and give the broth a fresher, rounder flavour.
- Balance the broth: If the tomatoes taste sharp, let the broth simmer briefly before adding the fish and adjust the seasoning at the end.
Serving ideas
- Serve with bread: Crusty bread is the classic practical pairing for soaking up the tomato and white wine broth.
- Finish with herbs: Fresh parsley keeps the dish bright, while basil can give a softer, sweeter finish.
- Wine match: A crisp, dry white wine pairs naturally with the light broth and delicate fish.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the garlic. Roughly chop the tomatoes and finely chop the parsley.
- Warm the olive oil in a large frying pan over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the tomatoes, salt, pepper and chilli flakes, and cook for 3 to 4 minutes until the tomatoes start to soften and release their juices.
- Pour in the white wine and bring to a lively simmer for 2 minutes to cook off the harsh alcohol. Reduce to a gentle simmer so the broth is bubbling quietly.
- Nestle the fish into the pan in a single layer. Cover and poach gently for 5 to 8 minutes, depending on thickness, until the fish is just opaque and flakes easily.
- Scatter over the parsley and spoon the broth over the fish. Taste the broth and adjust with a pinch more salt or pepper if needed, then serve straight away with plenty of the broth.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the broth at a gentle simmer rather than a rapid boil so the fish stays tender and does not break up.
- If your fillets are uneven, add the thicker pieces first and slip thinner pieces in 1 to 2 minutes later so everything finishes together.
Substitutions
- Replace Fresh parsley with fresh basil for a softer, sweeter herbal note.
- Replace Chili flakes with a smaller amount of hot sauce for a cleaner heat that dissolves into the broth.
Storage
- Refrigerate up to 1 days
- Cool quickly, then refrigerate in a sealed container. Reheat the broth gently in a pan until steaming, then warm the fish in the broth over low heat just until piping hot to avoid overcooking.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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