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Acqua Pazza (Neapolitan Fish Poached in Tomato Broth)

Bright tomato broth, tender white fish, and crispy garlic crostini come together in a dish that feels both comforting and special. Even though it looks restaurant-worthy, the recipe stays simple with fresh ingredients and a relaxed cooking method.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 599
Ingredients Method Notes

Ingredients
  

  • 2 180g/6oz snapper fillets or other white fish, skin on, bones and scales removed
  • 1/4 tsp salt for fish
  • 2 tbsp extra virgin olive oil for sauce
  • 1/4 red onion sliced 1cm / 1/3 inch thick
  • 1/2 medium fennel sliced 1cm / 1/3 inch thick
  • 1/2 large red chilli seeds removed and finely chopped
  • 2 cloves garlic finely minced
  • 15 red cherry tomatoes halved
  • 10 yellow cherry tomatoes halved
  • 3/4 cup chardonnay or other dry white wine
  • 2 cups water
  • 1/4 tsp salt for sauce
  • 1 tbsp basil finely sliced, stems reserved
  • 1 tbsp parsley finely chopped, stems reserved
  • 1 crusty baguette cut into 4 to 6 diagonal slices, 1cm / 1/3 inch thick
  • 1/4 tsp salt for crostini
  • 1-2 tbsp extra virgin olive oil for crostini
  • 1 clove garlic halved, for rubbing on crostini

Method
 

  1. Heat olive oil in a non-stick skillet over medium heat. Add fennel and onion and cook for 4 minutes until softened but not golden.
  2. Add garlic and chilli and cook for 1 minute until garlic is softened.
  3. Add red and yellow cherry tomatoes and cook for 4 minutes.
  4. Turn heat to high, add white wine, and simmer rapidly for 2 to 3 minutes until reduced by half.
  5. Add water, salt, and reserved basil and parsley stems. Bring to a boil, then reduce heat to medium and simmer for 20 to 25 minutes until sauce reduces by about two-thirds.
  6. Sprinkle fish with salt on the flesh side and place skin side down on the sauce.
  7. Cover the skillet and cook fish for 6 minutes or until internal temperature reaches 55°C/131°F.
  8. Remove fish from the skillet and discard basil and parsley stems from the sauce.
  9. Stir chopped basil and parsley into the sauce and adjust salt if needed.
  10. Place crostini into shallow bowls, spoon over some sauce, top with fish, and ladle remaining sauce around.
  11. Garnish with extra basil and a drizzle of olive oil before serving.
  12. Preheat oven to 180°C/350°F.
  13. Brush baguette slices with olive oil on both sides and sprinkle lightly with salt.
  14. Bake bread for 10 minutes, turning halfway, until fully crispy.
  15. Rub warm crostini lightly with the cut side of garlic before serving.

Notes

Store leftover fish and sauce separately from the crostini in the refrigerator for up to 3–4 days. Reheat the fish and sauce gently before serving and assemble with fresh crostini. Serve with a simple green salad or extra crusty bread for soaking up the broth.