Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)
Published December 13, 2022
Linda Xiao for The New York Times. Food Stylist: Brett Regot.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 (8-ounce) skinless white fish fillets, such as cod or halibut, preferably of an even thickness
Kosher salt and black pepper
¼ cup extra-virgin olive oil
1 small yellow onion, minced
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes
4 cups cherry tomatoes
½ cup white wine
½ teaspoon granulated sugar (optional)
3 to 4 basil leaves, torn into small pieces
Nutritional analysis per serving (4 servings)
12 grams carbs; 98 milligrams cholesterol; 378 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 3 grams fiber; 1087 milligrams sodium; 42 grams protein; 6 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
- Step 1
Season the fish with salt and pepper on both sides. Heat a cast-iron skillet over high and add the oil, tilting the pan to coat. Add the fish fillets and cook for about 1 minute, until you can easily slide a spatula underneath to release the fish. Transfer fish, cooked-side up, to a rimmed plate.
- Step 2
Lower the heat to medium. Add the onion, garlic and red-pepper flakes to the skillet and cook for 5 minutes, stirring occasionally, until onion is translucent and garlic begins to brown. Add tomatoes, white wine and sugar (if using). Cover the skillet and cook for 5 minutes, until tomatoes begin to burst.
- Step 3
Uncover and add ½ cup water plus 1 teaspoon salt. Increase heat to medium-high and cook for an additional 5 minutes, stirring occasionally.
- Step 4
Carefully place the fish on top of the sauce, cooked-side up, along with any liquid from the dish. Cover and cook for 3 to 4 minutes, until the fish is opaque and just cooked through.
- Step 5
Remove from heat and garnish with fresh torn basil. To serve, spoon the burst tomatoes into a dish, place the fish on top and add the broth on top.
Private Notes
Comments
I’ve been making another version of this recipe, also found in Times Cooking, from Marcella Hazan. It’s also titled Pesce All’Acqua Pazza, but parenthetically explicated as “Fish in Crazy Water.” It has no onions or white wine, but does have fennel seeds, which I feel really make the dish.
A well seasoned cast iron skillet can handle a quick simmer of something acidic, like tomatoes. It’s the all-afternoon simmering of a tomato-based sauce that you want to avoid. A stainless skillet would work just as well but if all you have is cast iron, don’t be afraid to use it for a recipe like this.
I didn’t have white wine, so I substituted high quality balsamic vinegar, it turned out beautifully. I also left out the sugar. I didn’t have fresh or cherry tomatoes either so I just used Rao’s Homemade Tomato Basil pasta sauce.
I’ve made this several times but loved how it came out last night. I used shallots instead of onion, six or seven garlic cloves, 1/2 tsp toasted and smashed fennel seeds, and two heaping spoonfuls of crushed Calabrian peppers instead of flakes. I smashed the cherry tomatoes as they cooked and let them simmer for longer than indicated, then finished with the white wine. Served over polenta cakes. So good!
Recipe halved well. I made with gulf red snapper (skin on) since that’s what was on sale. I used immersion blender to create more of a rough sauce and added chopped green olives. Served with sautéed cabbage (garlic chile oil, salt, pepper, and fennel seeds). Turned out great!
Added a few handcuffs of spinach before streaming the fish. so delicious!