Acqua Pazza - Italian Poached Fish
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
2
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Calories
599 kcal
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Course
Main Course
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Cuisine
Italian
Acqua Pazza - Italian Poached Fish
Description
Acqua Pazza - Italian Poached Fish combines snapper with a sauce rich in aromatic vegetables and herbs. The sauce begins by gently sautéing fennel and red onion in olive oil until softened, building a sweet base. Garlic and mild chili add subtle pungency and heat, then cherry tomatoes bring freshness and acidity. A white wine reduction deepens the flavor, followed by simmering with water and herbs to create a light broth that thickens slightly from the tomatoes breaking down. The snapper fillets are poached skin-side down atop the sauce to maintain form and moisture, resulting in a tender, medium-cooked fish with delicate flakes.
The poaching method ensures the fish remains juicy, while the sauce offers a pleasing balance of savory, herbal, and mildly spicy notes. Garlic crostini toasted and rubbed with garlic provides a crusty accompaniment to soak up the sauce, adding texture contrast. Fresh basil and parsley finish the dish for a herbal lift.
This recipe suits a light dinner or lunch. The sauce with its balance of aromatic vegetables and herbs complements the snapper, allowing its flavor to stand out without heavy creams or fats. Serve the fish alongside the crostini for a well-rounded, simple Italian meal.
Use skin-on, boneless snapper or similar white fish fillets to maintain shape during poaching. Mild large red chili gives subtle warmth without overwhelming heat but can be adjusted. The white wine contributes complexity, yet can be substituted with low-sodium chicken or fish stock for non-alcoholic versions. Store fish and sauce separately from crostini if reheating leftovers to retain crispness.
Ingredients
- 2 x 180g/6oz snapper skin on, bones and scales removed (Note 1, fillets, or other white fish
- 1/4 tsp salt
Sauce:
- 2 tbsp extra virgin olive oil
- 1/4 red onion , sliced 1cm / 1/3" thick
- 1/2 fennel bulb sliced sliced 1cm / 1/3" thick, medium
- 1/2 red chilli seeds removed and finely chopped (Note 2, large, aka cayenne pepper
- 2 garlic finely minced, cloves
- 15 cherry tomato halved, red
- 10 cherry tomato halved (or more red, yellow
- 3/4 cup chardonnay or other dry white wine (Note 3, not too woody
- 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)
Garlic Crostini:
- 1 baguette cut 4 to 6 slices on a diagonal, 1cm / 1/3" thick, crusty
- 1/4 tsp salt
- 1 - 2 tbsp extra virgin olive oil
- 1 garlic halved (for rubbing, clove
Instructions
- 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.
- Garlic and chilli: Add garlic and chilli, cook for 1 minute until garlic is softened.
- Tomatoes: Add cherry tomatoes, cook for 4 minutes.
- Reduce wine: Turn stove up to high, add wine and simmer rapidly for 2 - 3 minutes until reduced by half.
- 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).
- 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).
- Remove fish: Remove lid, transfer fish to plate.
- Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.
To serve:
- Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.
- Garnish with extra basil and a drizzle of olive oil. Serve immediately.
Garlic crostini:
- Preheat oven to 180°C/350°F (all types).
- Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.
- Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.
Notes
- Skin-on white fish fillets are recommended to help hold their shape during cooking, but skinless also works.
- Large mild red chilies add gentle heat; omit or adjust according to taste.
- White wine enhances depth but can be substituted with low-sodium chicken or fish stock for non-alcoholic options.
- Use crusty bread such as ciabatta or sourdough for crostini to avoid sogginess; slice diagonally for length.
- Store cooked fish and sauce separately from crostini when refrigerating leftovers to keep bread crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599cal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 43g | 86% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1233mg | 51% |
| Potassium | 1443mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 49mg | 54% |
| Calcium | 199mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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