Name: Acqua Pazza - Italian Poached Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 tbsp olive oil (extra virgin); 4 cloves garlic (whole); 2 sprig parsley; 1 pound cherry tomatoes; 3/4 cup wine (white); 1 cup water; 1.5 pound cod (( or any white fish)); 2 tbsp parsley (chopped)

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Acqua Pazza or simply Italian Poached fish is a great summer recipe featuring a white fish fillet poached in an aromatic brothy water aromatized with garlic, parsley and tomatoes. It is the essence of coastal Italy cuisine, and the best part is that you can make it in under 30 minutes and have dinner ready on the table!

This recipe is my go-to during the week, I have to confess that I love it because it is my excuse to gorge on crusty bread to dip into that awesome brothy sauce and luckily enough, Robert loves fish, so it is a win-win!

Acqua Pazza isn’t just a recipe—it’s a story. It speaks of the sea, of resourceful fishermen, of simple ingredients turned into something memorable. This is Italian cooking at its best: where freshness, seasonality, and simplicity reign.

What Is Acqua Pazza?

Acqua Pazza, which translates to “crazy water” in Italian, is a classic Southern Italian fish dish featuring white fish gently poached in a light broth of water, cherry tomatoes, garlic, olive oil, and herbs. Despite its whimsical name, there’s nothing wild about its flavor—just fresh, clean, and utterly Mediterranean. It’s a dish that showcases the magic of simplicity and high-quality ingredients.

Origins of Fish in crazy water

The origins of Acqua Pazza recipe trace back to the fishermen of Naples and the Amalfi Coast. Out at sea, they would prepare the catch of the day using seawater, a splash of wine, and whatever aromatics were on hand—usually garlic, tomatoes, and herbs. The “crazy” part of the name refers not to the flavor, but to the bubbling and hissing of the poaching liquid as it cooked over open flames.

As the dish gained popularity, especially with tourists along the Amalfi Coast and in Capri, fresh water and wine began to replace seawater, but the spirit of the dish remained: rustic, vibrant, and deeply rooted in the sea.

Why You’ll Love This Recipe

This dish is perfect for:

-A light, healthy dinner, this Acqua Pazza recipe is gluten-free, dairy-free, low-carb, and packed with protein and flavor

-This classic Neapolitan dish will impress guests with minimal effort

-Enjoy a simple poached white fish Italian style: simple and with quality ingredients.

Acqua Pazza Recipe Ingredients

-2 cod fillet cleaned and scaled: cod is very easy to find, is rich in protein and low in fat. You could also use branzino or sea bream fillet. Whole fish will work too.

-1 ½ cups cherry tomatoes, halved: summer is the best time to eat this recipe, because you can use fresh tomatoes. You can sub them with canned cherry tomato.

-2 garlic cloves, sliced to add depth of flavor

-2 tablespoons extra virgin olive oil. Choose a good quality olive oil. My favorite brand is Carli, a Ligurian olive oil low in acidity that delivers straight to your house and is available in US as well. This oil has been the trusted one since 3 generations in my family.

ingredients for fish i n crazy water (acqua pazza)

– ½ cup dry white wine: it will give a bit of brightness to the dish and will contrast the sweetness of the tomatoes.

– 1 cup water

-A handful of fresh parsley, chopped: to add some freshness.

– Salt and pepper to taste

Best Fish for Acqua Pazza

Traditionally, branzino (Mediterranean sea bass) or orata (gilthead bream) are used, but you can substitute with:

Snapper, Red Snapper

Cod

Halibut

Sea bass fillets

Monkfish

The key is to choose firm, white fish that won’t fall apart during poaching. So anything like flounder, fluke or sole will not work. Salmon crazy water could be an option, but it is not popular at all and honestly this recipe was conceived with white fish, widely available in the Mediterranean, therefore I will stick to that to respect the tradition and to eat an authentic Italian recipe.

How to Make Acqua Pazza: Step-by-Step

Step 1: Sauté the Aromatics

In a wide skillet over medium heat, add extra virgin olive oil. Add the garlic slices and cook until just golden, about 1 minute. Add also the parsley sprig.

Step 2: Add Tomatoes

Add the halved cherry tomatoes to the pan. Cook for 3-4 minutes until they begin to soften and release juices.

Step 3: Deglaze and Simmer

Pour in the white wine, let it bubble for a minute, then add the water. Bring to a gentle simmer and season with salt, pepper.

Acqua Pazza- Italian Poached Fish close view

Step 4: Poach the Fish

Gently place the fish into the large skillet. Cover and let it cook for:

– Fish Fillets: 6-10 minutes, until just opaque and flaky

-Whole fish: 15-20 minutes

Step 5: Serve

Transfer the fish to a plate. Spoon the flavorful broth and tomatoes over the top. Finish with chopped parsley and a drizzle of olive oil.

Tips for the Best Acqua Pazza

1. Use Fresh Fish: This is non-negotiable. The fresher the fish, the better the dish.

2. Don’t Overcook: Poaching is gentle; watch carefully so the fish stays moist and tender.

3. Layer Flavors: Let the broth simmer with herbs and tomatoes before adding the fish.

4. Choose the Right Pan: A large, shallow sauté pan or skillet with a lid works best.

More Italian Fish Recipes

Orata al Forno or Baked Seabream with potatoes

Baked Cod with Italian Salsa Verde

Sicilian Style Tuna (Tuna Agghiotta)

Pasta with Sardine (Pasta con le Sarde)

How to make easy and quick spaghetti with clams (Spaghetti alle Vongole)

Serving Suggestions

This dish is perfect for a summer evening or a light holiday meal. It’s rustic enough for a family dinner but elegant enough for guests.

Acqua Pazza pairs beautifully with some Focaccia or Crusty Italian bread to soak up the broth. Some roasted potatoes will also do well to accompany this dish.

If you are serving this with an appetizer to start your meal, I suggest some baked mussels, or some classic bruschetta with roasted peppers, mozzarella and anchovies. If you would like something richer go for Sarde in Saor or some seared scallops in lemon brown butter sauce.

For dessert you can serve a mini cherry tiramisu pots, or a strawberry panna cotta.

Variations and Regional Twists

Like many Italian dishes, Acqua Pazza varies by region and family tradition. Here are a few tweaks you can try:

–With Clams or Mussels: Add fresh shellfish for a heartier seafood stew.

–Spicy Acqua Pazza: Add a whole chili pepper or more red pepper flakes.

–Capri-Style: Use a mix of cherry tomatoes and peeled, chopped San Marzano tomatoes.

–Lemon Twist: Add a few lemon slices or a splash of lemon juice for brightness.

– You can also add some olives, green or black, or a mix of both to add some umami taste.

FAQs About Acqua Pazza

Can I make Acqua Pazza with frozen fish?

Yes, but be sure to thaw it completely and pat it dry before cooking. Fresh fish is always preferred for best texture and flavor.

Is Acqua Pazza healthy?

Absolutely! It’s light, protein-rich, and made with heart-healthy olive oil and vegetables.

Can I prepare it ahead?

You can make the tomato broth in advance. Cook the fish just before serving to keep it moist and fresh.

What’s the best wine to use?

Choose a dry white wine like Pinot Grigio, Vermentino, their crips notes pair well with this light dish.

I hope you liked this Acqua Pazza recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.

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