Fish Poached in Tomato-Garlic Broth
There are many versions of pesce all’acqua pazza, or “fish in crazy water,” but all involve poaching or simmering fish in a tomato broth or sauce. For our version, anchovies, black olives, and capers bring bold, punchy flavor to mild-flavored fillets. Though this recipe calls for cod, any firm, meaty, white-fleshed fish would work.
Don’t worry if the cod at the grocery store is sold as a single fillet. Cut the fillet into as many pieces of a similar thickness as you need for even cooking — it may be as many as five or six — and if some pieces are very thin, fold them in half or in thirds to approximate the thickness of the other solid pieces. When cooking the fish, check it frequently for doneness and remove the pieces as they are done.
Be sure to have some crusty bread for serving — or even better, toast some baguette slices, then rub them with garlic and brush them with olive oil.
4 6- to 8-ounce skinless cod fillets
Kosher salt and ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon finely chopped anchovy fillets
4 medium garlic cloves, finely chopped
¼ teaspoon red pepper flakes
1 medium yellow onion, finely chopped
½ cup dry white wine
1 pound grape tomatoes, halved
½ cup pitted Kalamata olives, halved
2 tablespoons drained capers
1/3 cup torn fresh basil leaves
Season the cod fillets on both sides with salt and pepper. In a 12-inch skillet set over medium heat, warm the oil until shimmering. Add the anchovies and cook, stirring and mashing, until the bits dissolve, about 1 minute. Add the garlic and pepper flakes and cook, stirring, until the garlic begins to brown, 45 to 60 seconds. Add the onion and ½ teaspoon salt, then cover and reduce to medium-low heat. Cook, stirring, until the onion is softened, 3 to 4 minutes.
Pour in the wine, bring to a simmer over medium-high heat, and cook, uncovered, until the liquid is almost fully evaporated, 1 to 2 minutes. Add the tomatoes and cook, uncovered and stirring occasionally, until they begin to break down, about 3 minutes. Stir in 1 cup water, the olives, and the capers, then bring to a simmer.
Nestle the fish in a single layer in the sauce and reduce the heat to medium-low. Cover and cook until the center of the fillets reaches 120 degrees or the flesh flakes easily when cut, 5 to 8 minutes. Use a slotted spatula to transfer them to individual bowls or plates.
Set the skillet over medium-high and cook the sauce, stirring, until thickened slightly, 2 to 3 minutes. Taste and season with salt and pepper. Spoon around the fish, dividing it evenly, then sprinkle with the basil and black pepper.
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