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Home Fish recipes

Acqua Pazza – Italian Poached Fish

By:Nagi
Published:1 Feb '21Updated:8 Dec '23
168 Comments
Recipe v Video v Dozer v

Acqua Pazza – Fun to say, delicious to eat, Pesce all’ Acqua Pazza is an Italian poached fish dish that looks and tastes like summer on a plate!

The best part is the crispy garlic crostini hidden under the fish that soaks up all that delicious sauce …

Overhead photo of 2 plates of Acqua Pazza - Italian Poached Fish

Pesce all’ 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! 😉

While some have used the name as a licence to add all sorts of things to it, it’s actually supposed to be a simple dish based on three core ingredients: wine, tomato and herbs.

Oh – and yes, fish. 😂

As always there are various accounts of the origins and meaning of the dish name. No matter the truth, one thing that’s clear is it’s a dish that showcases the spirit of Italian cooking: taking a few simple ingredients and turning it into something magical.

This, coming from someone who usually steers clear of poached fish, declaring that there are so many more exciting ways to prepare fish! But truly, I’d happily eat this every day. And I practically have, leading up to sharing this recipe. 🙂

Fork piling Acqua Pazza Italian Poached Fish on a crispy garlic crostini
Freshly baked crostini on a tray

What goes in Acqua Pazza

Here’s what you need to make this wonderful Italian poached fish dish:

Ingredients in Acqua Pazza - Italian Poached Fish
I used snapper for this recipe which is ideal for this recipe. The fillets are fairly thin and the flesh is a bit flaky but firm enough to hold up to this method of cooking.

Best fish for Acqua Pazza

This dish works best with fairly firm white fish fillets that are not too thick. Here are some suggestions:

  • Snapper – this is what I used, it’s perfect!

  • Dory

  • Barramundi (try to get the thinner fillets)

  • Bream

  • Tilapia

  • Halibut

  • Pollock

  • Cod

  • Emperor fish

  • Whiting

  • Flathead

  • Perch

  • Ling

  • Bass

  • Basa, hake, hoki, gummy shark

Skin-on is preferred as it helps the fillets hold their shape, but if your fillets are skinless or you dislike poached fish skin, without skin still works fine.

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.

Raw snapper fillets
The snapper fillets used in this recipe.

Fish to avoid

I recommend avoiding:

  • Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Unless you’re extremely careful they can become dry inside. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare;

  • Delicate and thin-filleted fish – Like flounder, sole, plaice. The texture of the flesh is a bit too delicate for this type of cooking and these fish tend to be very thin fillets; and

  • Oily fish – Like salmon, trout, mackerels, mullet and sardines. While it will work just fine, it’s not so common to see it with this kind of sauce.

Other ingredients

  • Chardonnay (or other white wine) – Using a bolder white wine is an excellent option here to pack complexity and depth of flavour into this simple dish. Unless you can’t consume alcohol, I really urge you not to skip the wine. Best non-alcoholic sub: chicken or fish stock (low sodium);

  • Fennel and onion – The sauce flavour base. Fennel is an Italian favourite which adds fabulous sweet flavour into the sauce. Don’t skip the fennel even if you’re not a huge fan; the aniseed flavour is very mild in the finished dish;

  • Chilli and garlic – Excellent friends of tomato and wine. We’re using a big red chilli here – and only half at that – which means the spiciness is virtually non-existent. It’s more about adding a really subtle background warmth. Feel free to add more!

  • Tomato – Both red and yellow cherry tomatoes here, simmered in the sauce until they break down to form part of the sauce. A fabulous splash of summer colour!

  • Basil and parsley – That moment they’re sprinkled into the hot sauce and the fresh herby flavour hits you, you know you’re in for something special!

Sauce for Acqua Pazza - Italian Poached Fish, simmering on the stove.

Garlic crostini

And here’s what you need for the garlic crostini. Trust me when I say that you do not want to skip the crostini!!

Crostini ingredients for Acqua Pazza - Italian Poached Fish
How to make Acqua Pazza - Italian Poached Fish on garlic crostini

How to make Acqua Pazza

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.

How to make Acqua Pazza - Italian Poached Fish on garlic crostini
  1. Sauté fennel and onion first, adding garlic and chilli, then tomato;

  2. Reduce wine by half, cooking out the alcohol and leaving behind all the flavour!

  3. Simmer sauce – Add water then simmer to reduce by about half. Don’t bother tasting at this stage, it’s not exciting yet;

  4. Place fish on top of the sauce. Because it’s a chunky style sauce, it will sit mostly above the liquid level. Then place a lid on – any lid is fine (I use a pot lid just larger than my skillet). Pending a lid, cover with a baking tray or foil instead;

  5. Poach until fish is just cooked. This takes around 6 minutes for the 180g/6oz thick snapper fillets I used, or check until the internal temperature is 55°C/131°F. This is medium which is when the fish is just cooked with no rare/raw parts left, optimum moistness. Read more about internal temperature of cook fish here.

    Using this method of cooking is excellent for extracting the most flavour out of a simple dish. The juices from the fish mixes into the sauce – the purest form of fish stock ever – and the fish absorbs the flavour of the sauce; and

  6. Herbs – Remove fish, then finally stir herbs into the sauce. Now you can taste the sauce!!!

Acqua Pazza - Italian Poached Fish in a skillet, fresh off the stove

Plating up

And here’s how to assemble the finished dish:

How to make Acqua Pazza - Italian Poached Fish on garlic crostini
  1. Place 2 slices of crostini in a shallow bowl;

  2. Spoon some sauce over the crostini;

  3. Top with fish; and

  4. Spoon remaining sauce around fish. Garnish with fresh basil and drizzle with olive oil.

This needs to be served immediately because the idea here is that the crostini under the fish is still crunchy, yet is soaked with sauce. Digging in with your hands at some point is not optional!

Acqua Pazza - Italian Poached Fish on garlic crostini
Close up showing the inside of Acqua Pazza - Italian Poached Fish

Another nice thing about Acqua Pazza is that it’s a complete meal. Protein, starch and a nice amount of veg are all here, so there’s no need to fuss with a side salad here.

It’s also got a nice flow to it, one of those recipes where you get things started on the stove as you can continue preparing the other ingredients.

Don’t let the simplicity of the dish fool you. This is a poached fish dish that packs seriously good flavour. The Italians know best! – Nagi x


Watch how to make it

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Acqua Pazza - Italian Poached Fish in a black skillet, ready to be served

Acqua Pazza – Italian Poached Fish

Author: Nagi
Prep: 10 minutes mins
Cook: 40 minutes mins
Mains
Italian
5 from 48 votes
Servings2
Tap or hover to scale
Print
Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.
The literal translation of this dish is "fish in crazy water". Maybe because who would think that fish poached in water could be so delicious? That's crazy! 🙂

Ingredients

  • 2 x 180g/6oz snapper fillets, or other white fish, , skin on, bones and scales removed (Note 1)
  • 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 sliced 1cm / 1/3" thick
  • 1/2 large red chilli (cayenne pepper) , seeds removed and finely chopped (Note 2)
  • 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:

1. Fish – Any fairly firm white fish fillets that aren’t too thick will work just fine here. Here are some suggestions: 
o Snapper (this is what I used, it’s perfect!), dory, barramundi (try to get the thinner fillets), bream, tilapia, halibut, pollock, cod, emperors, whiting, flathead, perch, ling, bass, basa, hake, hoki, gummy shark.
Skin-on is preferred as it helps the fillets hold their shape, but if your fillets are skinless or you dislike poached fish skin, without skin still works fine.
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.
2. Chilli – Use large red chilli (cayenne pepper), which are not very spicy. It’s barely there – just a subtle hum of warmth in the background, definitely not spicy at all. Feel free to leave it out or go even spicier!
3. Wine – Wine really adds complexity into this otherwise simple dish, so don’t skip it! For maximum effect, go for a full-bodied chardonnay (I prefer unwooded, but that’s personal preference), otherwise any dry white wine will be suitable.
Non-alcoholic substitute: low sodium chicken or fish stock, and reduce salt in sauce by 1/4 tsp.
4. Bread – Best to use a bread that’s got a bit of structure and heft to it: ciabatta, pane di casa / pain de campagne, stone-baked loaf or a sourdough. If you use the soft white baguettes, the crostini will soak through immediately once sauced and just become soggy. 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.
5. Best made fresh. If you have leftovers, keep fish and sauce separate from crostini. Microwave / steam reheat fish and sauce, then assemble.
6. Nutrition per serving, assuming 2 slices of crostini. Shave off 62 cal per serving by reducing cooking olive oil from 2 tbsp down to 1 tbsp. 

Nutrition Information:

Calories: 599cal (30%)Carbohydrates: 36g (12%)Protein: 43g (86%)Fat: 26g (40%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 90mg (30%)Sodium: 1233mg (54%)Potassium: 1443mg (41%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 924IU (18%)Vitamin C: 49mg (59%)Calcium: 199mg (20%)Iron: 5mg (28%)
Keywords: Acqua Pazza, poached fish, steamed fish
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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168 Comments

  1. Elizabeth Jennings says

    December 2, 2023 at 8:15 pm

    5 stars
    Made this with pink snapper and it’s now my favourite way to cook it. The fish melts in the mouth and the sauce doesn’t overpower.

    Reply
  2. Mandy says

    November 23, 2023 at 8:04 pm

    5 stars
    Amazing flavours. I omitted the wine but I feel it was still very flavourful. The fennel added so much flavour than I expected. Used snapper as per recipe which held together.
    Hubby asked to make this again! Thanks Nagi for another simple yet scrumptious recipe

    Reply
  3. Lucianne Sarson says

    August 5, 2023 at 9:51 pm

    5 stars
    I made this for my parents a couple of weeks ago and they’re already making it for guests tonight! I served the bread on the side and did a pea salad with it. Added a few capers into the sauce as per a different recipe.

    Was amazed how good it tasted! I’m not usually a massive fan of cooked tomatoes but they just worked so well here, really nice fresh summer dinner

    Reply
  4. Sally says

    June 8, 2023 at 1:27 am

    5 stars
    I made this using Cod. It was so good! The flavor profile was lovely. The only issue I had was the bread got soggy right away. Next time I’ll serve the it on the side.

    Reply
  5. Marianna says

    April 1, 2023 at 11:34 am

    5 stars
    I made this recipe using grouper, and it was delicious! Thank you for sharing this recipe. It is truly Italian taste, healthty and delicious.

    Reply
  6. Gary Berg says

    March 30, 2023 at 12:16 pm

    5 stars
    Absolutely deadly!!

    Reply
  7. Chic says

    March 26, 2023 at 8:05 am

    5 stars
    Made this last night absolute taste sensation, once again thank you for your hard work and effort we appreciate it all and congratulations on your books success

    Reply
  8. sabina says

    March 25, 2023 at 9:48 am

    excited to try since EVERY recipe so far has been easy & a winner. I even got my husband to eat jerk fish, baby octopus and eggplant from 2 different recipes!! (he’s fussy) your site makes meal time/prep fun again- Thank you!!

    Reply
  9. Kerstin says

    March 1, 2023 at 8:48 pm

    5 stars
    It’s Wednesday night and this is the 5th Nagi dish I cooked since Monday 😂 a true fan here!!!
    Love this dish!! Had to use dried chili and added some cannellini beans. So so so good! Glad the kids don’t eat this fancy – yet …

    Reply
  10. Marni says

    September 4, 2022 at 11:08 am

    5 stars
    Love this recipe! It’s a new favorite. I substituted clam juice for the water and added 2 T of capers and lemon zest. Yum-meee!

    Reply
  11. Priscilla says

    August 26, 2022 at 6:33 am

    5 stars
    Made a few substitutions based on what I had (combined celery and cumin as I don’t have fennel), so the flavour was probably a little different but was absolutely delicious! Thoroughly enjoyed the meal, the tomatoey fish with the garlic bread is sublime! Thanks for another fantastic recipe

    Reply
  12. Kale Marnica says

    August 17, 2022 at 5:26 pm

    5 stars
    Delicious, healthy and easy dish! I subbed Tinned cherry tomatoes are they are what I had and added finely sliced carrot and capsicum. Served it on a bed of polenta instead to soak up the sauce. Amazing!

    Reply
  13. Linda says

    August 11, 2022 at 6:52 am

    5 stars
    I made this last night it was delicious. I used kingfish (cos that is all I had in the freezer) and cooked the fish in the pressure cooker in fish stock and added to the sauce at the end. I used the stock when I made the sauce. I didn’t have fennel so just used red onion and garlic and tomato in the sauce. I also served with steamed broccolini. My husband loved it.

    Reply
  14. Diane Bonnici says

    July 22, 2022 at 6:22 pm

    5 stars
    So so yum ! Beautiful recipe and the flavour as usual outstanding . I chopped up some broccolini stalks and added .

    Reply
  15. Bella says

    May 11, 2022 at 9:38 pm

    5 stars
    Omg incredible!! The flavour in such an easy dish was just amazing!
    I used skinless snapper and added celery as I had some… I already can’t wait to make it again.
    I served it on a bed of sourdough crostini with lots more on the side and and *drool* it was just perfect! Thanks Nagi!!

    Reply
    • Nagi says

      May 12, 2022 at 2:33 pm

      It is one of my most favourite healthy fish dishes – soooo much flavour! I’m glad you liked it! N x

      Reply
  16. Dianne says

    March 6, 2022 at 9:37 pm

    This was delicious as always Nagi 😍 I can’t even begin to count how many of your recipes are in regular rotation at my place, you are my go to. I made your mango cheesecake for a get together yesterday and the Asian chilli garlic prawn recipe is the greatest flavour ever!!!
    Thank you from the bottom of my heart, you are like a family friend as everyone knows where the recipe has come from when I say it’s from Nagi 😊🤣

    Reply
    • Nagi says

      March 7, 2022 at 2:10 pm

      I am so happy you enjoyed it Dianne! N x

      Reply
  17. Steve says

    February 19, 2022 at 10:25 pm

    5 stars
    One of my favourites. Delicious. Always add a teaspoon of dried chilli flakes to give it a little more hum

    Reply
  18. Gayle says

    January 24, 2022 at 11:47 am

    Hi Nagi! Can I make this with halibut?

    Reply
    • Nagi says

      January 25, 2022 at 6:54 pm

      Hi Gayle – yes halibut is a good fish for poaching. N x

      Reply
      • Gayle says

        January 26, 2022 at 12:33 am

        made this for dinner and the family loved it :). second helpings all around. thanks Nagi!

        Reply
  19. Carla says

    January 9, 2022 at 1:50 am

    FABULOUS! I am Italian and this recipe is just divine perfection. I love your style and the way you write instructions and suggestions. You have a fan for life!

    Reply
  20. Vic says

    November 7, 2021 at 10:06 pm

    5 stars
    I love this dish, it’s so simple and tasty. I’m making it as part of an Italian banquet for 3 couple. What sides would you recommend with it?

    Reply
    • Nagi says

      November 10, 2021 at 3:57 pm

      Hi Vic – just a nice simple salad and a killer dessert would be fine – it already has the crusty bread and lots of vegetables. Try my tiramisu here: https://www.recipetineats.com/easy-tiramisu/ Buon Appetito! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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