Pesce All'Acqua Pazza (Southern Italian Poached Fish) for Two
For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget success.
Keywords
- Main Courses
- Italian
- Fish & Seafood
- For Two
- Weeknight
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Spoon
- Soup bowl
Ingredients
- 12 ounces skin-on haddock fillets, ¾ to 1 inch thick
- ½ teaspoon kosher salt, divided
- ⅛ teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 2 small garlic cloves, sliced thin
- ⅛ teaspoon red pepper flakes
- ½ small onion, chopped fine
- 1 small bay leaf
- 4 ounces cherry or grape tomato, halved
- ¾ cup water
- 2 tablespoons dry white wine
- 6 fresh parsley stems, plus 1½ tablespoons chopped fresh parsley, divided
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pesce all'Acqua Pazza
danzantewines.com
Acqua Pazza Italian Fish in Crazy Water
seafood-portal.com
Acqua pazza – sea bass poached in tomato sauce - Chef Willem van Foodies Magazine
picky.recipes
Acqua Pazza | Sonoma-Cutrer Vineyards
sonomacutrer.com
Spaghetti all'acqua pazza (with fish and cherry tomatoes) - Italian recipes by GialloZafferano
giallozafferano.com
Valerie's Acqua Pazza Recipe | Valerie Bertinelli
foodnetwork.com
Pesce alla Pizzaiola from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Zuppa di Pesce The Ultimate Italian Seafood Recipe
seafood-portal.com