Pesce all' Acqua Pazza (Fish in Crazy Water)

2:37 PM, Nov 9, 2009   |    comments
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Some poached fish in some crazy water can give you something quite simple and delicious!


Pesce all' Acqua Pazza  (Fish in Crazy Water)


4 six-ounce Fish Fillets (seabass, halibut, grouper, orange roughy, cod)

2 large Garlic Cloves, minced

1 Lemon, thinly sliced

½ Red Onion, sliced

2 Oven Roasted Tomatoes, quartered prior to roasting OR 8 Cherry Tomatoes, cut in half

½ Fennel Bulb, thinly sliced

1/2 cup Flat-leaf Parsley, chopped

¼ cup Extra Virgin Olive Oil

2 cups Water

1 cup Dry White Wine

Sea Salt and Freshly Ground Pepper


Season fish with salt and pepper.


In a large sauté pan or crock, lightly sauté garlic in olive oil. Add lemons, fennel, onion, fish, tomatoes, water, wine, and 1/4 cup parsley and bring to a boil over high heat. Simmer for 10-15 minutes, until fish is cooked through.


Remove fish and vegetables to serving bowls. Simmer cooking broth until reduced by half and season with salt and pepper. Add remaining parsley and pour equal amounts of broth over fish.


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