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Acqua Pazza
Neapolitan fish poached in crazy water — a simple broth of tomatoes, garlic, olives and white wine. Poaching the fish skin-side up in a gentle simmer, rather than a boil, keeps the fillets intact and properly tender by the time they're cooked through.
Ingredients
Instructions
Heat olive oil in a wide pan, add garlic and chilli and cook until fragrant.
Add cherry tomatoes and olives, cook 5 minutes until tomatoes soften.
Add white wine and water, bring to a gentle simmer.
Season fish fillets and place in the broth skin side up.
Cover and poach 8-10 minutes depending on thickness until fish is just cooked.
Scatter with fresh parsley and serve in shallow bowls with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
