Pesce all'Acqua Pazza

Ingredients · 4 servings

• 1White fish, scaled, gutted, and rinsed
• 400 gCherry tomato, halved
• 3 cloveGarlic, thinly sliced
• 20 gParsley, chopped
• 150 mlWhite wine
• 40 gOlive oil
• 5 gSalt
• 2 gBlack pepper, freshly ground
• 400 mlWater

Equipment

stovetop, wide lidded sauté pan, cutting board, knife, tongs, spoon, instant read thermometer, paper towel, serving platter

Instructions

1. 1
   Gather Ingredients

   Gather and measure all ingredients, then set out a wide lidded sauté pan, cutting board, knife, tongs, spoon, and instant read thermometer. · 8 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Prepare Aromatics

   Halve the cherry tomatoes, slice the garlic, chop the parsley, and pat the whole fish dry so it poaches cleanly. · 7 min

   What to look for: Tomatoes are cut, garlic is thin, parsley is bright, and fish skin is dry.

3. 3
   Warm Olive Oil

   Heat the olive oil in the wide pan over medium heat until it shimmers, then add the garlic and cook until fragrant. · 3 min

   What to look for: Oil shimmers and the garlic smells sweet without browning.

4. 4
   Build Crazy Water

   Add the cherry tomatoes, white wine, water, salt, and black pepper, then simmer until the tomatoes soften and release juice. · 7 min

   What to look for: Tomatoes slump and the liquid turns lightly red and fragrant.

5. 5
   Poach Fish

   Lay the whole fish in the bubbling broth, cover the pan, and poach gently, spooning liquid over the top once or twice. · 16 min

   When it is done: The thickest part of the fish reaches 63°C / 145°F and the flesh flakes easily from the bone.

6. 6
   Finish Broth

   Transfer the fish to a warm platter, boil the broth uncovered until lightly concentrated, then stir in most of the parsley. · 5 min

   What to look for: Broth looks glossy, lightly thickened, and dotted with tomato pulp.

7. 7
   Serve Immediately

   Spoon the crazy water and tomatoes over the fish, scatter the remaining parsley, and serve at once from the platter. · 2 min

   What to look for: Fish is glossy with broth and the parsley looks fresh.