This Italian fish recipe is simply poached fish in a flavorsome broth. The secret to creating a tasty acqua pazza dish is to cook the cod in a lightly seasoned broth that includes cherry tomatoes, garlic, parsley, and white wine.
For a truly authentic Italian fish dish, be sure to use the freshest ingredients.

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Italian fish recipes are some of the healthiest and most delicious dishes you can make.
They also have one more thing in common, whether it’s this family recipe for cod in tomato sauce or this baked cod fish recipe; they are simple fish recipes with so much flavor!
Acqua pazza is another great recipe for tasty, easy, and healthy Italian fish recipes.
Just in case you are wondering, “Acqua pazza” means crazy water in Italian. By putting the word “pesce,” which is Italian for fish, in front of it, “pesce all’acqua pazza” becomes fish in crazy water.
It is a Neapolitan dish that features fresh white fish poached in a flavorful broth. The broth usually contains cherry tomatoes, garlic, parsley, and white wine. In this recipe, we will also use shallots, capers, and a bay leaf for extra flavor.
This typical dish of the Campania region in southern Italy is traditionally made with whole fish, which adds more flavor to the broth. However, cod fillets provide a more approachable and quicker option for a weeknight meal.
Cod is a fish that can take on the tastes of whatever it is cooked in, and in this dish, the cod fillets will absorb all the flavors of the acqua pazza.
It is also a very affordable fish, which makes it perfect for this budget-friendly recipe.
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How to make this Italian fish recipe
Making acqua pazza is a two-step process. First, you will need to make the broth by cooking the aromatics in a pot of wine and water. Second, you will use that same broth to poach the cod.
Making the broth
Let’s begin by prepping our ingredients.
Start by thinly slicing 2-3 garlic cloves and finely chopping 1 shallot.
You also need to halve 8 ounces of cherry tomatoes. That’s approximately 2 cups in total. Cut them in quarters if they are large.
We also need about 3-4 tablespoons of fresh chopped Italian flat-leaf parsley. Do not discard the stems, as we will use these.
Heat a 12-inch skillet over medium heat. Add 2 tablespoons of extra virgin olive oil followed by the sliced garlic and ¼ teaspoon of chili flakes. Saute for 1-2 minutes and constantly stir until the garlic is fragrant and begins sizzling. Do not brown the garlic.
Next, add the minced shallot and saute for another 2-3 minutes or until it softens. Once again, stirring constantly.
Add the halved cherry tomatoes, 1 tablespoon of capers, and 1 bay leaf. Cook for 2-3 minutes or until the tomatoes begin to soften. Season with ½ teaspoon of kosher salt.
Now, it’s time to deglaze the pan with ½ cup of white wine, followed by 1 cup of water. Add the parsley stems and 2 tablespoons of the chopped fresh parsley. We will use the remaining parsley to garnish our dish later.
Bring the mixture to a boil and then lower it to a simmer.
Poaching the fresh cod
Now that we have our flavorful broth, it’s time to add the cod. Season both sides of 4 cod fillets (1½ pounds in total) with the remainding ½ teaspoon of kosher salt and freshly ground black pepper (optional).
Carefully place the cod fillets into the broth. If using fish with skin, place the skin side down. Spoon some broth and tomatoes over each fillet to ensure they are fully submerged.
Reduce the heat to low, cover the pan with a lid, and simmer for 12-15 minutes or until the fish is opaque and you can flake it apart with a fork.
The final internal temperature of the fish should reach at least 145° F (63° C). [source]
How to serve this Italian dish
Once the cod is cooked, carefully remove it from the broth and place it in shallow soup bowls.
You can continue to reduce the broth to concentrate the flavors for a minute or two. Remove the bay leaf and the parsley stems. Taste the broth to adjust for seasoning.
Ladle the broth over the cod fillets and garnish with the remaining chopped parsley and a drizzle of olive oil (optional).
Serve immediately with some crusty bread to soak up all the delicious broth.
Tips
- Use the best quality and fresh ingredients for the best flavor.
- Don’t overcook the fish – it should be flaky but not falling apart.
- Taste and season the broth well for maximum flavor after the cod is cooked.
- The cooking time will vary depending on the thickness of your fish fillets.
FAQ
You can substitute just about any firm white fish for the cod in this dish, such as halibut, bass, or perch. Avoid using thin fish fillets, like sole as they will cook too quickly and may fall apart in the broth.
You can substitute the white wine with vegetable or chicken broth or water.
This dish is best served fresh. However, the broth can be made and stored in the fridge for up to a day. Reheat the broth before adding the fish and continuing with the recipe.
You can test if the cod is done by inserting a fork into the thickest part of the fillet. If it flakes easily, it is ready. Another way to tell if it’s done is by looking at its appearance; it should be opaque all the way through.
Store leftovers in an airtight container in the fridge for up to 3 days.
What to serve with acqua pazza?
Italian Focaccia Recipe
This dish is traditionally served with a slice of crusty bread. You can also serve it with a simple green salad and focaccia bread.
Campania Food
With its rich and unique flavors, it is no surprise that this Italian region has some delicious dishes and desserts worth mentioning. Here are a few more delicious regional dishes and sweets of Campania that you may like to try:
Pizza Margherita: the classic pizza with tomato sauce, mozzarella, and basil
Parmigiana Melanzane, or Eggplant Parmesan: baked eggplant slices with tomato sauce and mozzarella
Caprese salad: a fresh salad with tomatoes, mozzarella, and basil
Gnocchi alla sorrentina: potato gnocchi with mozzarella and tomatoes
Struffoli: fried balls of dough, often served with honey
Chiacchiere: fried pastry cookies, often served during Carnival
Pastiera: a ricotta and wheat pastry, often served during Easter
Roccocò: an almond spiced cookie often served during Christmas
Mostaccioli: rhomboid-shaped chocolate-coated Christmas cookie
Recipe origins
My mom was born in Benevento, in the Italian region of Campania. It is a small town in Southern Italy, close to Naples.
This poached fish dish was always on the Friday fish rotation along with the cod served with tomatoes and fried smelts.
Over the years, I have made minor changes to my mom’s recipe by adding shallots and capers and using more than just a pinch of pepper flakes for a little heat. I also prefer the ease of using cod fillets instead of whole fish.
It is a simple recipe that is light and healthy yet tasty. The key to this dish is to use the freshest ingredients possible.
This dish can be on your table in 30 minutes, making it perfect for a weeknight meal. It can also be doubled or tripled for a larger crowd.
I hope you enjoy this recipe and please feel free to share any feedback or questions in the comments below. Buon appetito!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Southern Italian poached fish recipe, I would love to hear about them in the comments below and be sure to rate the recipe!
Italian seafood dishes
Recipe
Poached Italian Fish Recipe: Acqua Pazza
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Ingredients
- 2 tablespoons olive oil extra virgin
- 2-3 garlic cloves finely sliced
- ¼ teaspoon chili flakes optional
- 1 shallot minced
- 8 ounces cherry tomatoes 2 cups, yellow and red, halved or quartered if large
- 1 tablespoon capers
- 1 bay leaf
- 1 teaspoon Kosher salt separated
- ½ cup white wine
- 1 cup water
- 4 tablespoons Italian flat leaf parsley fresh, chopped, separated
- parsley stems
- 1½ pounds cod fillets or firm white fish approximately 680 grams, skinless, ¾-1 inch thick
- pepper according to taste
Instructions
To make the broth:
- Add the olive oil to a 12-inch heavy-bottomed saucepan over medium heat.
- Add the sliced garlic and chili flakes. Saute for 1-2 minutes and constantly stir until the garlic is fragrant and just begins to sizzle. Do not brown the garlic.
- Next, add the minced shallot and saute for another 2-3 minutes or until it softens. Once again, stirring constantly.
- Add the halved cherry tomatoes, capers, and bay leaf. Cook for 2-3 minutes or until the tomatoes begin to soften.
- Season with ½ teaspoon of kosher salt.
- Now, it’s time to deglaze the pan with the white wine, followed the water. Add the parsley stems and 2 tablespoons of the chopped fresh parsley. We will use the remaining parsley to garnish our dish later.
- Bring the mixture to a boil and then lower it to a simmer.
To poach the cod fish:
- Season both sides of 4 cod fillets (1½ pounds in total) with the remainder ½ teaspoon of kosher salt and freshly ground black pepper (optional).
- Carefully place the cod fillets into the broth. Spoon some broth and tomatoes over each fillet to ensure they are fully submerged.
- Reduce the heat to low, cover the pan with a lid, and simmer for 12-15 minutes or until the fish is opaque, and you can flake it apart with a fork.
- Once the cod is cooked, carefully remove it from the broth and place it in shallow soup bowls.
- You can reduce the broth for a minute or two to concentrate the flavors. Remove the bay leaf and the parsley stems. Taste the broth to adjust for seasoning.
- Ladle the broth over the cod fillets and garnish with the remaining chopped parsley and a drizzle of olive oil (optional).
- Serve immediately with some crusty bread to soak up all the delicious broth.
Video
Notes
- Use the best quality and fresh ingredients for the best flavor.
- Don’t overcook the fish – it should be flaky but not falling apart.
- Taste and season the broth well for maximum flavor after the cod is cooked.
- The cooking time will vary depending on the thickness of your fish fillets.
Kristie
Superb! Simple, delicious and perfect timing to make a salad while the fish is cooking. Thank you 🙂
Maria
My pleasure Kristie! Thanks for sharing!
Sheri
Absolutely FABULOUS!! I have a grape allergy so substituted chicken broth for white wine. Even the picky eaters in the house loved it!!
Michelle
Thank you for this easy, delicious recipe! I didn’t have capers so substituted olives. And I added a few thyme branches to the broth when simmering as I didn’t have parsley. I added arugula for the last few minutes and crumbled feta overtop when serving. I appreciated that it was done all in one saucepan. Served it with a chunk of sourdough bread – it was a hit!
Maria
Sounds delicious! Thanks for sharing Michelle!
Renee
Sounds delicious!
I’m Italian & I make a salted cod fish soup the day before Xmas Eve. I soak the 6 pounds of salted cod in water for 4 days changing the water about 3 times a day. I sauté-leeks, capers, green Sicilian olives, celery, fresh parsley & about 2 cups of whole crushed-peeled tomatoes in olive oil & garlic. The tomatoes are basically for color. I let it cook until leeks are translucent. Then I add water to pan leaving about 6 inches less from the top of a 12 quart pan. Bring pan to a boil. When boiling, turn heat down to a simmer; cover & cook for about 2 hours. Add cubes of potatoes; cook until they are tender. About 10 minutes before eating, break up the cod in chunks about 1”x1” and place in soup on low. Don’t stir too often or the fish will fall apart.
It’s better cooked the day before so all the ingredients will marry together. Delicious! I hope you try it.
Maria
Thanks so much for sharing Renee! Buon Natale!!!
Judy Blachek
This is easy, healthy, and delicious!
Maria
Thanks so much Judy!
Manon
I love this recipe and I will do it again and again.
Thank you for sharing with us.
Maria
My pleasure Manon! Thanks so much for taking the time to comment!
ed eckard
Made to recipeit was wonderful!
Maria
How wonderful Ed! Thanks so much for sharing!
Tina Boydston
Maria, I saw this recipe and couldn’t resist making it. Having just come back from Italy I’m really inspired again by the fresh ingredients that Italians use for their everyday meals. You represent Italian cooking molto bene! this recipe was amazing. I added a little graded cheese on top and it was amazing. My husband is still raving about it. I can’t wait to make this for my Dad. He’s 96 years old and originally from Sicily. He’ll love it. Thanks so much. Tina
Maria
God bless your dad ♥
I am so thrilled to read this Tina! Thanks so much for sharing.
Carmela Nardelli
Hi Maria!
Do you have a cookbook out. If so where can I purchase it?
Maria
Thanks so much for your support Carmela ♥ I’m wetting my feet with e-books. Thanks again.
Donna
Your recipes are so amazing and delicious. So many to try out still. It reminds me of childhood. Filled with love and joy.
Maria
Thanks so much for your kind words Donna ♥
Leon Field
Oh my I am so looking forward to making this dish as it is almost like the one I have made. Love this site and looking for more good Italian food options..
Maria
Thanks so much for your support Leon!