Acqua pazza, Italian for "crazy water," is one of those dishes that just doesn't make sense. Ingredients this simple shouldn't make a dish with such big, craveable flavors. Tomatoes, garlic, white wine, and a hit of crushed red pepper simmer into a brothy, spicy sauce. You nestle in your fish, cover the pan, and walk away. Ten minutes later, dinner's ready.
My version is adapted from Marcella Hazan's fish in crazy water, a classic Neapolitan dish she wrote about in Marcella Cucina. I've made a few changes over the years...adding white wine, shallots, and ground fennel...and I top it with lemony toasted breadcrumbs instead of the traditional bread on the side. But the spirit is the same - a bright, brothy sauce that makes fish taste incredible with very little fuss.
Ingredients at a Glance
I made this dish most recently with lingcod from our friends at Sena Sea in Alaska and it was a knockout. Almost any firm white fish works here. Cod, rockfish, snapper, halibut, sea bass...if it holds its shape in a gentle simmer, it belongs in this pot.
Tomatoes, white wine, garlic and shallots are big flavor boosters in this dish.
Ground fennel seeds are the clincher, though. Combined with chili flakes, they add a toasty, flavorful boost that can't be topped.
Full ingredient list and measurements included in the printable recipe card below.
Why This Works
Ground fennel is the star. Ground fennel seed adds a warm, toasty depth that weaves through the entire broth. Years ago I read a comment from someone who liked adding diced fresh fennel to their acqua pazza. I thought ground fennel would give a more concentrated hit, made a mental note. Four short years later I tried it and I'm never going back!
White wine adds body. Marcella's original uses only water and a long simmer. Swapping in a cup of wine and reducing the water gives the broth a rounder, deeper flavor in less time.
Poaching is foolproof. The fish cooks gently, surrounded by liquid and steam. If overcooking fish is your fear, this method takes it off the table.
The breadcrumb topping. Most acqua pazza recipes serve with bread for dipping. I add a quick lemon-parmesan breadcrumb sprinkle on top. It takes minutes and transforms the dish.
Try more of my delicious fish recipes: Cod & Soba in Sukiyaki Broth, Parmesan Almond Baked Cod and Baked Cod with Garlic Herb Panko.
How to Make Poached Fish in Spicy Tomato Broth
Step 1: Build the broth
Combine the olive oil, tomatoes, garlic, shallots, ground fennel, crushed red pepper, and salt in a large high-sided skillet. Sauté until fragrant and tomatoes are softening.
Add the wine and let it sizzle for 60 seconds. Add water, bring to a rolling boil, then reduce heat, cover, and simmer 20 minutes. The broth should taste like something you'd eat with a spoon. If it's flat, add more salt.
Step 2: Poach the fish
Pat fillets very dry and season with salt and pepper. Lay them into the broth and cover. Cook over low heat (barely simmering) for 6–10 minutes depending on thickness.
Step 3: Make the breadcrumb topping
While the fish cooks, toss toasted breadcrumbs with lemon zest, parmesan, salt, and pepper. Taste and adjust.
Step 4: Serve
Ladle fish, tomatoes and plenty of broth into shallow bowls. Sprinkle with breadcrumbs, tear fresh basil over the top, and drizzle with olive oil. Don't skimp on the broth. This wants to be eaten like a stew.
What Fish Should I Use for Acqua Pazza?
Almost any firm white fish works. Lingcod was phenomenal here - meaty, thick fillets that poach beautifully. Cod, rockfish, snapper, halibut, and sea bass are all great. Avoid very thin, delicate fillets like sole or flounder - they'll fall apart.
Fresh or frozen both work. Thaw completely and pat very dry.
Can I Use Canned Tomatoes?
Yes. Use a 28-ounce can of good-quality whole tomatoes and crush them by hand as you add them. They have a much better texture than pre-diced.
How Spicy Is This?
I would call this medium spicy as written. If you're sensitive to heat, start with ⅛ teaspoon crushed red pepper (barely a pinch), taste the broth, and build up from there.
What to Serve with It
It's a complete meal in a bowl as-is. If you want to stretch it: crusty bread for dipping, rice, or toss linguine right into the leftover broth.
Print
Poached Fish in Spicy Tomato Broth (Acqua Pazza)
- Total Time: 1 hour
- Yield: 4 1x
Description
This classic Italian poached fish in spicy tomato broth simmers in white wine, garlic, and fennel for a foolproof one-pan fish ready in an hour.
Ingredients
For the broth and fish:
- 3 tablespoons extra virgin olive oil, plus more for serving
- 2 pounds fresh tomatoes, cored and chopped
- 5 cloves garlic, chopped or sliced
- 2 shallots, chopped (generous ½ cup)
- ¾ teaspoon ground fennel
- ½ teaspoon crushed red pepper, more for serving
- 1 ½ teaspoons coarse kosher salt, more as needed
- 1 cup white wine
- 1 ½ cups water
- 4 (6-ounce) fillets white fish (lingcod, rockfish, or cod)
- Salt and pepper, to taste
- ¼ cup fresh basil leaves, for garnish
For the lemony breadcrumb topping:
- 1 tablespoon extra virgin olive oil
- ½ cup homemade breadcrumbs or panko
- 2 tablespoons finely grated parmesan
- 1 teaspoon lemon zest
- ¼ teaspoon black pepper
- Salt, to taste
Instructions
- Make the broth. In a large skillet with high sides (and a tight-fitting lid), combine the olive oil, tomatoes, garlic, shallots, ground fennel, crushed red pepper, and salt. Sauté over medium-high heat for about 5 minutes, until fragrant and the tomatoes begin to soften. Add the white wine and let it sizzle for about 60 seconds. Add the water and bring to a rolling boil. Reduce heat, cover, and simmer for 20 minutes until the broth is deeply tomatoey. Taste and adjust salt and spice.
- Poach the fish. Pat fillets very dry and season with salt and black pepper. Nestle the fish into the broth and cover. Cook over low heat (barely simmering) for 6–10 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
- Make the topping. While the fish cooks, toast breadcrumbs in olive oil for 3-5 minutes over medium heat until golden brown. Toss the toasted breadcrumbs with lemon zest, parmesan, pepper, and salt. Taste and adjust seasoning.
- Serve. Ladle fish and broth into shallow bowls. Top with lemony breadcrumbs, fresh basil leaves, and finish with a drizzle of olive oil.
Notes
- Spice level: This dish has a nice kick as written. If sensitive to heat, start with ⅛ teaspoon crushed red pepper and build up after tasting the broth.
- Ground fennel: I grind whole fennel seeds, but ground fennel powder works perfectly. For a milder flavor, start with ½ teaspoon - but the full ¾ teaspoon is worth it.
- Canned tomatoes: Use a 28-ounce can of whole tomatoes, crushed by hand, when fresh aren't in season.
- Fish: Any firm white fish works - lingcod, cod, rockfish, snapper, halibut, sea bass. Fresh or frozen and thawed are both fine. Pat dry before adding to the broth so we don't dilute the flavors.
- Breadcrumbs: Homemade are ideal, panko works in a pinch. Toast in olive oil.
- Serving: Great on its own as a stew, or with crusty bread, rice, or pasta.
- Prep Time: 10
- Cook Time: 50
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: Italian
Leave a Reply