Pesce All'Acqua Pazza (Southern Italian Poached Fish) for Two

Name: Pesce All'Acqua Pazza (Southern Italian Poached Fish) for Two
Yield: Serves 2
Cuisine: Italian
Ingredients: 12 ounces skin-on, haddock fillets, ¾ to 1 inch thick; ½ teaspoon, kosher salt, divided; ⅛ teaspoon, pepper; 1 tablespoon, extra-virgin olive oil; 2 small, garlic cloves, sliced thin; ⅛ teaspoon, red pepper flakes; ½ , small onion, chopped fine; 1 small, bay leaf; 4 ounces, cherry or grape tomato, halved; ¾ cup, water; 2 tablespoons, dry white wine; 6 fresh, parsley stems, plus 1½ tablespoons chopped fresh parsley, divided

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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.

SERVES2

TIME35 minutes

Pesce All'Acqua Pazza (Southern Italian Poached Fish) for Two

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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