Introduction
If you’ve ever traveled along the Amalfi Coast, you may have heard of a dish with a curious name: Acqua Pazza, which literally means “crazy water.” Don’t worry—it’s not as wild as it sounds! Instead, it’s one of the most beautiful examples of Italian coastal cooking: fresh fish gently poached in a fragrant broth of tomatoes, garlic, olive oil, and white wine.
I first tried Acqua Pazza while sitting at a tiny seaside trattoria in Positano. The waiter brought out a steaming whole fish, nestled in a shallow pool of aromatic broth, with a few rustic slices of bread on the side for dipping. One bite and I was hooked—the fish was so tender, the broth so light yet full of flavor.
The best part? It’s a dish that looks impressive but is incredibly simple to make at home. With just a handful of ingredients, you can create a restaurant-quality seafood dinner in under 30 minutes. Whether you’re a seafood lover or just looking for a healthy, Mediterranean-inspired meal, Acqua Pazza will win you over.
Ingredients
Here’s what you’ll need to make Acqua Pazza:
- 1 whole white fish (such as branzino, snapper, sea bass, or cod – about 1½ to 2 lbs, cleaned and scaled)
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 cup water
- 1 tbsp capers (optional, but highly recommended)
- ½ tsp red pepper flakes (for a little heat)
- 1 small bunch fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Substitution Ideas
- Fish alternatives → You can use fillets instead of a whole fish for convenience. Halibut, haddock, or tilapia also work.
- No wine → Replace with extra water or light vegetable stock.
- Vegan version → Replace the fish with hearty vegetables like zucchini, eggplant, and mushrooms for a “Veggie Acqua Pazza.”
- Gluten-free option → Naturally gluten-free, but be sure to serve with gluten-free bread for dipping!
Step-by-Step Instructions
Making Acqua Pazza is easier than you think! Here’s how:
Step 1: Prepare the Fish
If using a whole fish, rinse it well, pat it dry, and score the skin lightly on both sides. This helps the flavors seep in. Season inside and out with salt and pepper.
👉 Pro tip: Ask your fishmonger to clean and scale the fish for you—it saves time and effort!
Step 2: Start the Base
In a large skillet or wide pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant (don’t let the garlic burn!).
Step 3: Add Tomatoes and Wine
Toss in the cherry tomatoes and cook for 3–4 minutes until they begin to soften. Pour in the white wine, and let it simmer for 2 minutes to reduce slightly.
Step 4: Create the “Crazy Water”
Add 1 cup of water and stir. Drop in the capers for a briny kick. Taste the broth and adjust seasoning with salt and pepper.
Step 5: Cook the Fish
Carefully lay the fish into the pan. Spoon some broth over it, cover with a lid, and let it simmer gently for 12–15 minutes (depending on the size of your fish), until the flesh flakes easily with a fork.
Step 6: Finish and Serve
Sprinkle generously with fresh parsley. Serve the fish whole, directly from the pan, with lemon wedges on the side.
👉 Pro tip: Serve with crusty bread to soak up the delicious broth—arguably the best part of Acqua Pazza!
Extra Tips
- Serving Suggestions:
- Pair with a simple green salad and roasted potatoes for a full meal.
- Serve with orzo, couscous, or even plain rice to soak up extra broth.
- A chilled glass of white wine makes the perfect pairing.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stovetop with a splash of water or broth—avoid microwaving, as it can dry out the fish.
- Ingredient Variations:
- Add olives for a Mediterranean twist.
- Swap parsley for fresh basil for a slightly different flavor.
- Use a mix of seafood (shrimp, clams, mussels) for a “seafood Acqua Pazza.”
Nutritional Information (per serving)
Based on Orsara Recipes
- Calories: 320
- Protein: 35g
- Fat: 15g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
FAQ Section
Q: How long does Acqua Pazza take to make?
A: About 25–30 minutes total, making it a perfect weeknight recipe that still feels gourmet.
Q: Can I substitute the fish?
A: Absolutely! Any firm white fish works. You can also use fillets if you prefer not to cook a whole fish.
Q: Can I freeze Acqua Pazza?
A: It’s best enjoyed fresh. Freezing fish after poaching can change the texture. If needed, freeze just the broth and add freshly cooked fish later.
Conclusion
There you have it—the wonderfully simple yet elegant Acqua Pazza, a dish that proves you don’t need complicated ingredients to create magic in the kitchen. With just fish, tomatoes, garlic, olive oil, and a splash of wine, you can enjoy a taste of the Italian coast right at home.
If you try this recipe, I’d love to hear how it turned out for you! Did you stick with a classic whole fish or try it with fillets? Share your experience in the comments, and don’t forget to pass this recipe along to fellow seafood lovers.
Buon appetito!