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Dinner / Acqua Pazza Italian Poached Fish: A Simple & Delicious Recipe

Acqua Pazza Italian Poached Fish: A Simple & Delicious Recipe

July 22, 2025 by JannaDinner

Acqua Pazza Italian Poached Fish: Imagine a dish so vibrant, so bursting with the flavors of the Mediterranean, that it transports you to a sun-drenched Italian coastline with every single bite. That’s the magic of Acqua Pazza, and I’m thrilled to share my version of this classic recipe with you!

Acqua Pazza, meaning “crazy water” in Italian, is more than just a recipe; it’s a culinary story steeped in history. Legend has it that this dish originated among the fishermen of the Campania region, who would use seawater and whatever meager ingredients they had on hand to create a simple yet incredibly flavorful broth for poaching their daily catch. Over time, the “crazy water” evolved, incorporating tomatoes, garlic, herbs, and a splash of white wine, transforming it into the elegant and satisfying dish we know and love today.

What makes Acqua Pazza Italian Poached Fish so irresistible? It’s the perfect harmony of fresh, high-quality ingredients. The delicate, flaky fish, gently poached in the aromatic broth, absorbs all the wonderful flavors, creating a symphony of taste and texture. People adore this dish because it’s light, healthy, and incredibly easy to prepare, making it perfect for a weeknight dinner or an elegant weekend gathering. Plus, the vibrant colors and enticing aroma are guaranteed to impress your guests. Get ready to experience a taste of Italy with this simple yet stunning recipe!

Acqua Pazza Italian Poached Fish this Recipe

Ingredients:

  • 1.5 lbs firm white fish fillets (cod, halibut, or sea bass), skin on or off, cut into 4 portions
  • 2 tbsp olive oil, extra virgin
  • 4 cloves garlic, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup fish stock or chicken broth
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup capers, drained
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1 tsp red pepper flakes (or more, to taste)
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Crusty bread, for serving

Preparing the Base:

  1. Get your pan ready! Choose a large, wide skillet or Dutch oven with a lid. This will allow the fish to cook evenly in the sauce. Place it over medium heat.
  2. Sauté the aromatics: Add the olive oil to the skillet. Once the oil is shimmering, add the sliced garlic and red onion. Cook, stirring frequently, until the garlic is fragrant and the onion is softened and translucent, about 3-5 minutes. Be careful not to burn the garlic, as it will become bitter.
  3. Add the bell pepper: Stir in the sliced red bell pepper and cook for another 3-5 minutes, until it begins to soften slightly. The bell pepper adds a touch of sweetness and color to the dish.
  4. Incorporate the tomatoes: Pour in the crushed tomatoes and diced tomatoes (with their juice). Stir well to combine the vegetables with the tomatoes.
  5. Deglaze with wine: Pour in the dry white wine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce. Allow the wine to simmer for a few minutes to reduce slightly and allow the alcohol to evaporate.
  6. Add the broth and seasonings: Pour in the fish stock or chicken broth. Stir in the red pepper flakes, dried oregano, salt, and pepper. Bring the sauce to a gentle simmer.

Poaching the Fish:

  1. Gently place the fish: Carefully place the fish fillets into the simmering sauce, spacing them evenly apart. Make sure the fish is mostly submerged in the sauce. If necessary, add a little more broth or water to ensure the fish is covered.
  2. Simmer and cover: Reduce the heat to low, cover the skillet, and simmer gently for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the fish fillets. Avoid overcooking the fish, as it will become dry and rubbery.
  3. Check for doneness: To check if the fish is done, gently insert a fork into the thickest part of a fillet. If the fish flakes easily and is opaque throughout, it is cooked.

Finishing Touches and Serving:

  1. Add the olives and capers: Stir in the halved Kalamata olives and drained capers. These add a briny, salty flavor that complements the fish and tomatoes.
  2. Incorporate the fresh herbs: Stir in the chopped fresh basil and parsley. The fresh herbs add a bright, aromatic finish to the dish.
  3. Adjust seasonings: Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, or red pepper flakes to your liking.
  4. Serve immediately: Ladle the Acqua Pazza into bowls, making sure each bowl contains a portion of fish and plenty of sauce.
  5. Garnish and serve: Garnish with extra fresh basil and parsley, if desired. Serve immediately with crusty bread for soaking up the delicious sauce. A drizzle of extra virgin olive oil over the top is also a nice touch.

Tips and Variations:

  • Fish selection: While cod, halibut, and sea bass are excellent choices, you can also use other firm white fish such as snapper, grouper, or even swordfish. Adjust the cooking time accordingly based on the thickness of the fish.
  • Spice level: Adjust the amount of red pepper flakes to your preference. If you prefer a milder dish, omit the red pepper flakes altogether. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
  • Vegetable variations: Feel free to add other vegetables to the sauce, such as zucchini, yellow squash, or mushrooms. Add them along with the bell pepper and cook until softened.
  • Seafood additions: For a more decadent dish, consider adding other seafood such as shrimp, mussels, or clams. Add the shrimp during the last 5 minutes of cooking, and add the mussels or clams during the last 8-10 minutes of cooking, until they open. Discard any mussels or clams that do not open.
  • Lemon zest: A little lemon zest added to the sauce can brighten the flavors and add a touch of acidity. Add the zest along with the fresh herbs.
  • Serving suggestions: Acqua Pazza is delicious served on its own with crusty bread, but it can also be served over pasta, polenta, or rice.
  • Make ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce and add the fish.
  • Wine pairing: A crisp, dry white wine such as Pinot Grigio, Sauvignon Blanc, or Vermentino pairs perfectly with Acqua Pazza.
Enjoy!

I hope you enjoy this classic Italian dish! It’s a simple yet elegant way to prepare fish, and the flavorful sauce is sure to impress. Buon appetito!

Acqua Pazza Italian Poached Fish

Conclusion:

So there you have it! This Acqua Pazza recipe is truly a must-try, and I’m not just saying that. It’s a dish that manages to be both incredibly elegant and surprisingly simple to prepare. The delicate flavors of the fish, infused with the aromatic broth of tomatoes, garlic, and herbs, create a symphony of taste that will transport you straight to the Italian coast. It’s light, healthy, and bursting with freshness – the perfect meal for a weeknight dinner or a special occasion.

What makes this recipe so special is its versatility. While I’ve outlined the basic steps, feel free to get creative and adapt it to your own preferences. For instance, if you’re not a fan of sea bass, you can easily substitute it with other white fish like cod, halibut, or snapper. Just be sure to adjust the cooking time accordingly, as different types of fish will cook at different rates.

Looking for some serving suggestions? I love to serve this Acqua Pazza over a bed of creamy polenta or alongside some crusty bread for soaking up all that delicious broth. A simple side salad with a light vinaigrette complements the dish perfectly. And for a truly authentic Italian experience, don’t forget to drizzle a generous amount of high-quality olive oil over the top before serving.

But the possibilities don’t stop there! You can also experiment with different variations of the recipe. Try adding a pinch of red pepper flakes for a touch of heat, or incorporate some olives or capers for a briny kick. If you’re feeling adventurous, you could even add some shellfish like clams or mussels to the broth for an extra layer of flavor.

Another great variation is to use different types of tomatoes. While I typically use canned diced tomatoes for convenience, you can also use fresh tomatoes if they’re in season. Just be sure to peel and chop them before adding them to the broth. And if you’re looking for a richer flavor, you can even add a tablespoon or two of tomato paste.

The beauty of this recipe is that it’s so forgiving. Don’t be afraid to experiment and make it your own. After all, cooking should be fun and enjoyable!

I truly believe that this Acqua Pazza recipe will become a staple in your kitchen. It’s a dish that’s sure to impress your family and friends, and it’s so easy to make that you’ll find yourself making it again and again.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please don’t hesitate to share your experience with me. I’d love to hear about your variations, your serving suggestions, and any tips or tricks that you’ve discovered along the way. You can leave a comment below or tag me on social media – I can’t wait to see what you create! Happy cooking!


Acqua Pazza Italian Poached Fish: A Simple & Delicious Recipe

Classic Italian seafood stew with firm white fish poached in a flavorful tomato and white wine broth, olives, capers, and fresh herbs.

Prep Time20 minutes
Cook Time25 minutes
Total Time50 minutes
Category: Dinner
Yield: 4 servings
Save This Recipe

Ingredients

  • 1.5 lbs firm white fish fillets (cod, halibut, or sea bass), skin on or off, cut into 4 portions
  • 2 tbsp olive oil, extra virgin
  • 4 cloves garlic, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup fish stock or chicken broth
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup capers, drained
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1 tsp red pepper flakes (or more, to taste)
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Crusty bread, for serving

Instructions

  1. Prepare the Base: Choose a large, wide skillet or Dutch oven with a lid. Place it over medium heat.
  2. Sauté Aromatics: Add olive oil to the skillet. Once shimmering, add garlic and red onion. Cook, stirring frequently, until fragrant and softened, about 3-5 minutes. Be careful not to burn the garlic.
  3. Add Bell Pepper: Stir in red bell pepper and cook for another 3-5 minutes, until slightly softened.
  4. Incorporate Tomatoes: Pour in crushed tomatoes and diced tomatoes (with juice). Stir well to combine.
  5. Deglaze with Wine: Pour in white wine. Bring to a simmer, scraping up browned bits from the bottom of the pan. Simmer for a few minutes to reduce slightly and allow alcohol to evaporate.
  6. Add Broth and Seasonings: Pour in fish stock or chicken broth. Stir in red pepper flakes, dried oregano, salt, and pepper. Bring the sauce to a gentle simmer.
  7. Poach the Fish: Carefully place fish fillets into the simmering sauce, spacing them evenly apart. Ensure the fish is mostly submerged. Add more broth or water if needed.
  8. Simmer and Cover: Reduce heat to low, cover the skillet, and simmer gently for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time depends on the thickness of the fish. Avoid overcooking.
  9. Check for Doneness: Insert a fork into the thickest part of a fillet. If the fish flakes easily and is opaque throughout, it is cooked.
  10. Add Olives and Capers: Stir in Kalamata olives and capers.
  11. Incorporate Fresh Herbs: Stir in basil and parsley.
  12. Adjust Seasonings: Taste the sauce and adjust seasonings as needed.
  13. Serve Immediately: Ladle Acqua Pazza into bowls, ensuring each bowl contains a portion of fish and plenty of sauce.
  14. Garnish and Serve: Garnish with extra fresh basil and parsley, if desired. Serve immediately with crusty bread for soaking up the sauce. A drizzle of extra virgin olive oil is also a nice touch.

Notes

  • Fish Selection: Cod, halibut, and sea bass are excellent choices, but you can also use snapper, grouper, or swordfish. Adjust cooking time accordingly.
  • Spice Level: Adjust the amount of red pepper flakes to your preference. Omit for a milder dish, or add more for a spicier dish.
  • Vegetable Variations: Add zucchini, yellow squash, or mushrooms along with the bell pepper.
  • Seafood Additions: Add shrimp during the last 5 minutes of cooking, or mussels/clams during the last 8-10 minutes, until they open. Discard any that do not open.
  • Lemon Zest: Add lemon zest along with the fresh herbs for a brighter flavor.
  • Serving Suggestions: Serve on its own with crusty bread, or over pasta, polenta, or rice.
  • Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat and add the fish when ready to serve.
  • Wine Pairing: A crisp, dry white wine such as Pinot Grigio, Sauvignon Blanc, or Vermentino pairs perfectly with Acqua Pazza.

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