ACQUA PAZZA – ITALIAN POACHED FISH
The literal translation of this Italian dish is “fish in crazy water”. Maybe because who would ever think that fish poached in a water-based sauce could be so delicious??! That’s crazy! 😉
The fish is half steamed, half poached on the chunky sauce. This means we get the best of both worlds: ultra moistness from gentle steaming, and a magical exchange of flavour between fish and sauce.
Servings Prep Time Cook Time
2 15mins 30mins
Ingredients
2 x 180g Tuskfish 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 (medium), sliced 1cm / 1/3" thick
1/2 large red chilli (cayenne pepper), seeds removed and finely chopped
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)
Garlic Crostini:
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
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.
Recipe Notes:
- Fish – Any fairly firm white fish fillets that aren’t too thick will work just fine here. Here are some suggestions: Tuskfish, Coral Trout, Cod, Emperors, Whiting, Flathead, Perch
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.
- Wine – Wine really adds complexity into this otherwise simple dish, so don’t skip it! For maximum effect, go for a full-bodied Chardonnay or Sav Blanc
Non-alcoholic substitute: low sodium chicken or fish stock, and reduce salt in sauce by 1/4 tsp.
- Bread – Best to use a bread that’s got a bit of structure and heft to it: ciabatta, pane di casa, stone-baked loaf or a sourdough. 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.