Acqua Pazza – Italian Poached Fish Recipe

Acqua Pazza – Enjoyable to say, scrumptious to eat, Pesce all’ Acqua Pazza is an Italian poached fish dish that appears and tastes like summer time on a plate!

The very best half is the crispy garlic crostini hidden underneath the fish that soaks up all that scrumptious sauce …

The literal translation of this Italian dish is “fish in loopy water”. Perhaps as a result of who would ever assume that fish poached in a water-based sauce may very well be so scrumptious??! That’s loopy! 😉

Whereas some have used the identify as a licence so as to add all kinds of issues to it, it’s truly alleged to be a easy dish based mostly on three core elements: wine, tomato and herbs.

Oh – and sure, fish. 😂

As at all times there are numerous accounts of the origins and that means of the dish identify. Irrespective of the reality, one factor that’s clear is it’s a dish that showcases the spirit of Italian cooking: taking a couple of easy elements and turning it into one thing magical.

This, coming from somebody who often steers away from poached fish, declaring that there are such a lot of extra thrilling methods to arrange fish! However actually, I’d fortunately eat this each day. And I virtually have, main as much as sharing this recipe. 🙂

Right here’s what it’s good to make this excellent Italian poached fish dish:

Finest fish for Acqua Pazza

This dish works finest with pretty agency white fish fillets that aren’t too thick. Listed below are some strategies:

• Snapper – that is what I used, it’s good!

• Dory

• Barramundi (attempt to get the thinner fillets)

• Bream

• Tilapia

• Halibut

• Pollock

• Cod

• Emperor fish

• Whiting

• Flathead

• Perch

• Ling

• Bass

• Basa, hake, hoki, gummy shark

Pores and skin-on is most well-liked because it helps the fillets maintain their form, but when your fillets are skinless otherwise you dislike poached fish pores and skin, with out pores and skin nonetheless works high quality.

Small entire fish would additionally work simply high quality. Minimize a couple of slashes so it cooks evenly and sooner to make sure there’s nonetheless juices left within the pan when the fish is completed.

Fish to keep away from

I like to recommend avoiding:

• Fish that dry out simply when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Until you’re extraordinarily cautious they will turn into dry inside. I really feel these fish are (largely) higher in uncooked/uncommon kind resembling Ceviche, Poke Bowls, Tartare;

• Delicate and thin-filleted fish – Like flounder, sole, plaice. The feel of the flesh is a bit too delicate for this kind of cooking and these fish are typically very skinny fillets; and

• Oily fish – Like salmon, trout, mackerels, mullet and sardines. Whereas it can work simply high quality, it’s not so widespread to see it with this type of sauce.

Different elements

• Chardonnay (or different white wine) – Utilizing a bolder white wine is a wonderful possibility right here to pack complexity and depth of flavour into this straightforward dish. Until you possibly can’t eat alcohol, I actually urge you to not skip the wine. Finest non-alcoholic sub: chicken or fish inventory (low sodium);

• Fennel and onion – The sauce flavour base. Fennel is an Italian favorite which provides fabulous candy flavour into the sauce. Don’t skip the fennel even when you’re not an enormous fan; the aniseed flavour could be very gentle within the completed dish;

• Chilli and garlic – Glorious pals of tomato and wine. We’re utilizing an enormous pink chilli right here – and solely half at that – which suggests the spiciness is just about non-existent. It’s extra about including a extremely delicate background heat. Be happy so as to add extra!

• Tomato – Each pink and yellow cherry tomatoes right here, simmered within the sauce till they break all the way down to kind a part of the sauce. A superb splash of summer time color!

• Basil and parsley – That second they’re sprinkled into the new sauce and the recent herby flavour hits you, you recognize you’re in for one thing particular!

Garlic crostini

And right here’s what you want for the garlic crostini. Belief me once I say that you don’t want to skip the crostini!!

The fish is half steamed, half poached on the chunky sauce. This implies we get one of the best of each worlds: extremely moistness from mild steaming, and a magical change of flavour between fish and sauce.

1. Sauté fennel and onion first, including garlic and chilli, then tomato;

2. Scale back wine by half, cooking out the alcohol and forsaking all of the flavour!

3. Simmer sauce – Add water then simmer to scale back by about half. Don’t trouble tasting at this stage, it’s not thrilling but;

4. Place fish on prime of the sauce. As a result of it’s a chunky type sauce, it can sit largely above the liquid stage. Then place a lid on – any lid is okay (I exploit a pot lid simply bigger than my skillet). Pending a lid, cowl with a baking tray or foil as an alternative;

5. Poach till fish is simply cooked. This takes round 6 minutes for the 180g/6oz thick snapper fillets I used, or examine till the inner temperature is 55°C/131°F. That is medium which is when the fish is simply cooked with no uncommon/uncooked components left, optimum moistness. Learn extra about inner temperature of prepare dinner fish right here.

   Utilizing this technique of cooking is superb for extracting probably the most flavour out of a easy dish. The juices from the fish mixes into the sauce – the purest type of fish inventory ever – and the fish absorbs the flavour of the sauce; and

6. Herbs – Take away fish, then lastly stir herbs into the sauce. Now you possibly can style the sauce!!!

Plating up

And right here’s the way to assemble the completed dish:

1. Place 2 slices of crostini in a shallow bowl;

2. Spoon some sauce over the crostini;

3. Prime with fish; and

4. Spoon remaining sauce round fish. Garnish with recent basil and drizzle with olive oil.

This must be served instantly as a result of the concept right here is that the crostini underneath the fish continues to be crunchy, but is soaked with sauce. Digging in along with your palms in some unspecified time in the future shouldn’t be elective!

One other good factor about Acqua Pazza is that it’s a whole meal. Protein, starch and a pleasant quantity of veg are all right here, so there’s no must fuss with a facet salad right here.

It’s additionally received a pleasant move to it, a kind of recipes the place you get issues began on the range as you possibly can proceed making ready the opposite elements.

Don’t let the simplicity of the dish idiot you. This can be a poached fish dish that packs significantly good flavour. The Italians know finest! – Johnsat x

Acqua Pazza – Italian Poached Fish Recipe

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Serves: 2 Prep Time: 10 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 599 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 x 180g/6oz snapper fillets, or other white fish, , skin on, bones and scales removed (Note 1)
• 1/4 tsp salt
• 2 tbsp extra virgin olive oil
• 1/4 red onion , sliced 1cm / 1/3″ thick
• 1/2 fennel (medium) , sliced sliced 1cm / 1/3" thick
• 1/2 large red chilli (cayenne pepper) , seeds removed and finely chopped (Note 2)
• 2 garlic cloves , finely minced
• 15 red cherry tomatoes , halved
• 10 yellow cherry tomatoes , halved (or more red)
• 3/4 cup chardonnay (not too woody) , or other dry white wine (Note 3)
• 2 cups water
• 1/4 tsp salt
• 1 tbsp basil , finely sliced (keep stems), plus more for garnish
• 1 tbsp parsley , finely chopped (keep stems)
• 1 crusty baguette , cut 4 to 6 slices on a diagonal, 1cm / 1/3" thick
• 1/4 tsp salt
• 1 – 2 tbsp extra virgin olive oil
• 1 garlic clove , halved (for rubbing)

Instructions

1. Sauté fennel and onion: Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook 4 minutes until softened but not golden.
2. Garlic and chilli: Add garlic and chilli, cook for 1 minute until garlic is softened.
3. Tomatoes: Add cherry tomatoes, cook for 4 minutes.
4. Reduce wine: Turn stove up to high, add wine and simmer rapidly for 2 – 3 minutes until reduced by half.
5. Simmer sauce: Add water and salt, and the basil & parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for 20 – 25 minutes until sauce reduces by about 2/3 (it will thicken from tomatoes breaking down).
6. Cook fish: Sprinkle flesh side of fish with salt, then place on sauce skin side down (it will mostly sit above sauce). Cover with lid (or foil or tray) and cook for 6 minutes or until internal temperature registers 55°C/131°F (for medium, no rare/raw left with optimum juiciness).
7. Remove fish: Remove lid, transfer fish to plate.
8. Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.
9. Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.
10. Garnish with extra basil and a drizzle of olive oil. Serve immediately.
11. Preheat oven to 180°C/350°F (all types).
12. Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.
13. Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.

Notes

1. Fish – Any fairly firm white fish fillets that aren’t too thick will work just fine here. Here are some suggestions: 
o Snapper (this is what I used, it’s perfect!), dory, barramundi (try to get the thinner fillets), bream, tilapia, halibut, pollock, cod, emperors, whiting, flathead, perch, ling, bass, basa, hake, hoki, gummy shark.
Skin-on is preferred as it helps the fillets hold their shape, but if your fillets are skinless or you dislike poached fish skin, without skin still works fine.
Small whole fish would also work just fine. Cut a few slashes so it cooks evenly and faster to ensure there’s still juices left in the pan when the fish is done.
2. Chilli – Use large red chilli (cayenne pepper), which are not very spicy. It’s barely there – just a subtle hum of warmth in the background, definitely not spicy at all. Feel free to leave it out or go even spicier!
3. Wine – Wine really adds complexity into this otherwise simple dish, so don’t skip it! For maximum effect, go for a full-bodied chardonnay (I prefer unwooded, but that’s personal preference), otherwise any dry white wine will be suitable.Non-alcoholic substitute: low sodium chicken or fish stock, and reduce salt in sauce by 1/4 tsp.
4. Bread – Best to use a bread that’s got a bit of structure and heft to it: ciabatta, pane di casa / pain de campagne, stone-baked loaf or a sourdough. If you use the soft white baguettes, the crostini will soak through immediately once sauced and just become soggy. You want it to stay crispy even once sauced so you can pile it up with the fish and vegetables – it’s the best eating experience!
Slice on a suitable diagonal angle so you get long thin pieces that are at least the length of the fish fillet, if not longer.
5. Best made fresh. If you have leftovers, keep fish and sauce separate from crostini. Microwave / steam reheat fish and sauce, then assemble.
6. Nutrition per serving, assuming 2 slices of crostini. Shave off 62 cal per serving by reducing cooking olive oil from 2 tbsp down to 1 tbsp. 

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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