Fish in Crazy Water - Poached Fish Recipe
The Italian name for this dish is Pesce all’Acqua Pazza — literally, “fish in crazy water.” The "crazy" heat comes from red pepper flakes. My recipe adds white wine, garlic cloves, and grape tomatoes.
Ingredients
- 1 tablespoon Kosher salt divided
- ⅛ teaspoon pepper
- 12 ounces red snapper or any firm white fish, cut into 4 fillets
- 2 tablespoons olive oil
- ½ medium onion diced
- 3 cloves of garlic minced
- 1/8 teaspoon red pepper flakes
- 1 bay leaf
- 4 ounces grape tomatoes halved
- 1 cups water
- dry white wine
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoon chopped fresh parsley leaves and 7 stems
Instructions
- Season the fish filets with ¼ teaspoon salt and the pepper.
- Heat a tablespoon of olive oil in a in a large skillet or a sauté pan large enough to fit all 4 fish fillets. Add the onions, garlic, red pepper flakes, and bay leaf. Sauté until the onions are soft, about 3 minutes. Add the tomatoes and cook until the tomatoes begin to soften, about 2 minutes.
- Add the water, wine, oregano, parsley stems, and 1 tablespoon of the parsley leaves and bring to a simmer. Place the fish in the pan, skin-side down if there is skin. Spoon some of the tomato mixture over the fish. Cover, reduce the heat to medium-low, and simmer for 4 to 7 minutes, or until the temperature reaches 110 degrees. Remove the fish from the heat and allow the fish to continue to cook off the heat for about 5 minutes, or until it reaches 135 degrees. Taste the broth and adjust seasonings.
- Remove the parsley stems and bay leaf. Transfer the fish to 4 wide, shallow bowls and spoon the broth and tomato sauce over each fillet. Sprinkle with the extra parsley over the top of the fish.
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