Pesce all’Acqua Pazza is a classic Italian dish that beautifully poaches fish fillets in a fragrant broth of cherry tomatoes, olive oil, and fresh herbs. Our blog features a delightful variation that pairs this traditional recipe with fregola pasta given its unique delicate texture and ability to soak up the sauce.
The delicate flavours of the poached fish mix perfectly with the sweet acidity of the tomatoes and the aromatic freshness of the herbs. Fregola, a traditional Sardinian pasta, adds a delightful texture and nutty flavour that complements the dish's rich broth.
Ingredients (for 2 people)
- 2 white fish fillets (ideally skin-on so the shape holds better)
- 300g fresh baby plum or cherry tomatoes, chopped in half
- 1/4 of red onion, very finely chopped
- 2 garlic cloves, smashed
- 200ml of dry white wine
- 100ml of extra virgin olive oil
- 1 tbsp of chopped parsley, keep stems
- Salt & freshly ground black pepper to taste
- Garnish with wilted cavalo nero, extra tomatoes and half-lemon (optional)
- Serve with fregola or crushed boiled potatoes.
Method:
- Get your fregola cooking as per pack instructions if using
- Heat the oil in a deep pan over medium-high heat, then add onion and cook until just transparent and soft
- Add the smashed garlic cloves and infuse for a minute, then add the chopped cherry tomatoes to cook for about 5 minutes
- Place the fish in the pan, skin side down if using fillets or whole, letting cook for a couple of minutes, then splash with the white wine and let simmer on high heat until half the wine is evaporated (about 3 minutes)
- Bring back heat to medium heat, add the water, parsley and season with salt and black pepper to taste, then cover with a lid to let simmer for 5 minutes
- If using fillets, check your fish fillets are cooked, taste the broth with a spoon to adjust seasoning and if needed let the sauce reduce on high heat for a couple of extra minutes. If using the whole fish, taste the the broth to adjust seasoning if needed, baste your whole fish in broth and then cover with the lid to continue for another 5 minutes or until the fish is cooked through
- Prep individual deep plates or bowls for the fillets or a large deep serving dish for the whole fish by spooning the broth in first, adding the fregola if using, then delicately placing the fish on top
- Drizzle the fish with some of the broth and some extra virgin olive oil
- Eat pipping hot and with some toasted sourdough slices
- Enjoy!
