Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta

Name: Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ pounds skin-on, haddock fillets, ¾ to 1 inch thick; 1½ teaspoons, 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; 2½ cups, water, divided; ½ cup, dry white wine, divided; 12 fresh, parsley stems, plus 3 tablespoons chopped fresh parsley, divided; 3 ounces, angel hair pasta, broken into 1½- to 2-inch pieces

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Appears in Cook's Illustrated July/August 2021

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

SERVES4

TIME45 minutes

Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta

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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