Pesce All'Acqua Pazza (Southern Italian Poached Fish)

Name: Pesce All'Acqua Pazza (Southern Italian Poached Fish)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ pounds, haddock fillets, ¾ to 1 inch thick; 1 teaspoon, kosher salt, divided; ¼ teaspoon, pepper; 2 tablespoons, extra-virgin olive oil; 3 , garlic cloves, sliced thin; ¼ teaspoon, red pepper flakes; 1 , small onion, chopped fine; 1 , bay leaf; 8 ounces, cherry or grape tomatoes, halved; 1¼ cups, water; ¼ cup, dry white wine; 12 fresh, parsley stems, plus 3 tablespoons chopped fresh parsley, divided

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Appears in Cook's Illustrated July/August 2021, America's Test Kitchen TV

For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget success.

SERVES4

TIME35 minutes

has video

WHY THIS RECIPE WORKS

“Acqua pazza,” or “crazy water,” refers to the southern Italian tradition of cooking the day's catch in seawater. Modern recipes feature longer ingredient lists: Parsley, tomato, white wine, and garlic are common. For the fish, we chose ski...

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