Pesce all’Acqua Pazza (Fish in Crazy Water)

Recipe from Marcella Hazan

Adapted by Ali Slagle

Updated September 9, 2021

  • Johnny Miller for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
35 minutes
Rating
4(512)
Comments
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This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being “denser than a broth, looser, more vivacious and fresher in taste than any sauce.” It’s made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it’s ideal for all kinds of delicate seafood. Some think “crazy” refers to the broth’s spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient). —Ali Slagle

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Ingredients

Yield:4 servings

  • ¼ cup extra-virgin olive oil, plus more for serving

  • 2 garlic cloves, thinly sliced

  • ½ teaspoon fennel seeds

  • Pinch of red-pepper flakes, plus more as needed

  • 1 ½ pounds ripe tomatoes, peeled if desired, coarsely chopped

  • Kosher salt (Diamond Crystal)

  • 4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)

  • Grilled or crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

53 grams carbs; 70 milligrams cholesterol; 581 calories; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 6 grams fiber; 1050 milligrams sodium; 43 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.

  2. Step 2

    Add 2 ½ cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.

  3. Step 3

    Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.

  4. Step 4

    Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

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Ratings

4 out of 5
512 user ratings
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Comments

Michael Barshis

The key to this which is not mentioned in the recipe is a very gentle poach on the fish. Make sure the tomato water is not boiling when you add the fish and holds a very gentle simmer around 180 degrees, which is a low to medium setting on your burner, so the fish does not dry out and become chewy. I teach culinary students how to properly poach fish and I have seen many fillets ruined by too high of heat. That being said, I'm going to try this soon, sounds delicious.

crazy easy fish

I love this recipe from M. Hazan! I add sliced fennel in addition to the seeds. I also sub 1 c white wine for 1 c water. Allowing the liquid to evaporate a bit more after poaching the fish let’s the sauce thicken some. Simple yet tasty.

Helen

Garlic is a good add, but I think some spice to replace the fennel would be good - say basil or oregano or Italian seasoning or perhaps some sweet red pepper in with the tomatoes.

Michele LK

This dish was a big hit for my family. I have an allium allergy so I omitted the garlic and added fresh cherry sungold tomatoes (unpeeled) and thinly sliced sweet red peppers. I used the fennel seeds and red chili flakes. The fennel seeds perfumed the poaching liquid nicely and gave a great flavor to the halibut. We grilled slices of fresh sourdough bread to serve alongside. The grilled sourdough was delicious with the fish and to mop up the poaching liquid. Before serving, we drizzled good olive oil, a bit of fresh lemons juice, basil leaves and roughly chopped parsley to each dish. It was a perfect hot summer dinner.

Marjorie

Delicious. Made with fresh cod. Added half a fennel bulb sliced very thinly (should have sliced again), as well as fennel seeds. Used a rose wine with water. Shallot instead of garlic. Will make again...perhaps adding a second type of fish. Salmon? Served with wild rice.

Susan Campbell

I made this as written, and I can't believe it only has 4 stars. It was FANTASTIC! So simple to make, yet a wonderfully rich and complex flavor profile. I used canned San Marzanos instead of fresh, and added a little bit of parmesan cheese to finish. If you don't love salty, briny food, cut the salt back to 1 tsp. Definitely going in my rotation of weekly recipes!

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