This cod Acqua Pazza Recipe is a delightful fusion of tender cod fillets simmered in a savory broth enriched with fennel, Swiss chard, and cherry tomatoes. The addition of potatoes makes it a satisfying one-dish meal, perfect for both weeknight dinners and special occasions. This method infuses the fish with delicate flavors which creates a moist and tender meal.
Why You’ll Love This Acqua Pazza Recipe
Acqua pazza, translating to “crazy water,” is a classic Italian fish recipe from the Amalfi Coast, where fish is gently poached in a light broth of tomatoes, garlic, and herbs. The recipe is versatile, allowing for substitutions like halibut or even a vegan option using white beans (see my Expert Tips below). I taught this recipe in one of my classes and my take here is much less brothy than traditional acqua pazza, but I wanted to add a lot of vegetables to make it a one-dish meal.
This cod acqua pazza is an elegant and nourishing dish that comes together with fresh, simple ingredients. There is so much flavor packed into this dish and because it has so many vegetables, you can serve it on its own, after a pasta course or with a chopped Italian salad. Fennel and fish are BFF’s, plus the tomatoes and herbs and white wine make this taste restaurant-worthy! Whether you’re honoring Italian traditions or simply seeking a delightful meal, this fish dish is sure to become a favorite at your table.
Ingredient Notes
- Fish Fillets: Opt for firm, white fish fillets such as fresh cod or halibut. Their mild flavor and flaky texture work beautifully in this dish. Feel free to use another type of fish if you have it on hand, like snapper or branzino (European sea bass).
- Olive Oil: Use unrefined, cold-pressed extra-virgin olive oil to sauté the vegetables.
- Onion and Garlic cloves: Thinly sliced onion and finely chopped garlic form an aromatic base.
- Swiss Chard: Both stems and leaves are used; the stems add a slight crunch, while the leaves provide a tender, leafy component.
- Fennel Bulb: Thinly sliced fennel imparts a subtle anise flavor that enhances the fish.
- Potatoes: Diced into small pieces, they add heartiness to the dish.
- Cherry Tomatoes: Diced to release their juices, contributing to the flavorful broth.
- Fresh Herbs: Chopped basil and parsley add freshness and color.
- Marinara Sauce: A small amount deepens the tomato flavor of the broth. Tomato sauce will work as well.
- Dry White Wine: Adds acidity and depth to the broth; fish stock can be used as a non-alcoholic substitute.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Pat the fish fillets dry and season one side with a pinch of sea salt and freshly ground black pepper.
Step 3: In a large, ovenproof skillet (like a cast-iron skillet), heat 3 tablespoons of olive oil over medium-high heat heat. Add the sliced onion, chopped garlic, and diced Swiss chard stems. Sauté until fragrant, about 1-2 minutes.
Step 4: Incorporate the sliced fennel, diced potatoes, and chopped cherry tomatoes into the skillet. Season with a bit more salt and pepper. Sauté until the vegetables are tender, approximately 5-8 minutes.
Step 5: Stir in the chopped Swiss chard leaves, fresh herbs, marinara sauce, and white wine. Bring the mixture to a boil.
Step 6: Arrange the seasoned fish fillets in a single layer on top of the vegetable mixture in the skillet. Move the skillet to the hot oven and bake until the fish flakes easily with a fork, about 10 minutes for a 1-inch thick fillet.
Step 7: Serve in shallow soup bowls with chopped parsley, red pepper flakes and plenty of crusty bread.
Expert Tips
- While cod is recommended, other firm white fish like halibut or sea bass work well. Ensure the fillets are of uniform thickness for even cooking.
- For a plant-based version, omit the fish. After preparing the vegetable mixture, add cooked white beans and simmer until heated through. Gigante beans are an excellent choice for their meaty texture.
- If your broth is too watery or bland, add an extra pinch of teaspoon salt, garlic cloves, or a splash of white wine for depth. You can also reduce the broth slightly before adding the fish for a more concentrated flavor.
- To ensure your fish doesn’t stick to the pan, always heat the olive oil first in a cast-iron skillet or deep skillet before adding the fish.
Serving Tips
Serve this Acqua Pazza with crusty bread to soak up the flavorful broth. A side of roasted asparagus or a simple arugula salad dressed with lemon and olive oil would complement the meal beautifully. It would also be wonderful served alongside some pasta al limone or pasta alla vodka.
Pair this dish with a crisp Vermentino or Pinot Grigio, or for a non-alcoholic option, try a sparkling lemon water.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Gently reheat on the stovetop over low heat until warmed through. Avoid microwaving, as it can make the fish rubbery.
Recipe FAQs
Yes, frozen fish can be used. Ensure it’s fully thawed and patted dry before cooking to prevent excess moisture.
Avoid delicate, oily, or overly lean fish that may fall apart or overpower the dish. Here’s what to skip: Salmon, tuna, mackerel, sardines, anchovies, tilapia, and swordfish.
If avoiding alcohol, substitute the white wine with fish stock or a light vegetable broth.
While an ovenproof skillet is convenient, you can transfer the sautéed vegetable mixture to a baking dish before adding the fish and baking.
If you prefer to finish the dish on the stovetop, after bringing the vegetable mixture to a boil, place the fish on top, cover the skillet, and let it steam over medium heat until the fish is cooked through.
More Delicious Italian Dishes
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Easy Acqua Pazza Recipe (Poached Cod in Tomato Broth)
Ingredients
- 1 ¼ – 1 ½ pounds wild cod fillets, sometimes referred to as “true cod” or halibut fillets (boneless, skinless)
- Sea salt and pepper to taste
- 3 Tablespoons unrefined cold-pressed extra virgin olive oil
- 1 onion, thinly sliced
- 6 garlic cloves, finely chopped
- 2 large Swiss chard leaves, stems diced and leaves chopped
- 1 fennel bulb, thinly sliced
- 8 ounces potatoes, diced (like the size of a cranberry)
- 6 large cherry tomatoes, diced (about 1 pint or 1 large tomato)
- 3 Tablespoons chopped fresh basil and/or parsley leaves
- ½ cup marinara or tomato sauce
- ½ cup of dry white wine, use more if you like it more brothy or fish stock
Instructions
- Preheat oven to 400 degrees. Pat the fish dry and sprinkle one side with a pinch of salt and pepper.
- Heat a large skillet over medium heat. Add 3 Tablespoons of oil and sauté onion, garlic, and chard stems until fragrant, 1-2 minutes. Add in fennel, potatoes, and tomatoes, season with salt and pepper and sauté until tender, about 5-8 minutes. Stir in chard leaves, herbs, tomato sauce and wine and bring to a boil.
- Arrange fish on top of the vegetables and bake until the fish flakes evenly when poked with the tip of a paring knife, about 10 minutes for a 1-inch thick piece of fish.
Notes
- While cod is recommended, other firm white fish like halibut or sea bass work well. Ensure the fillets are of uniform thickness for even cooking.
- For a plant-based version, omit the fish. After preparing the vegetable mixture, add cooked white beans and simmer until heated through. Gigante beans are an excellent choice for their meaty texture.
- If your broth is too watery or bland, add an extra pinch of teaspoon salt, garlic cloves, or a splash of white wine for depth. You can also reduce the broth slightly before adding the fish for a more concentrated flavor.
- To ensure your fish doesn’t stick to the pan, always heat the olive oil first in a cast-iron skillet or deep skillet before adding the fish.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat on the stovetop over low heat until warmed through. Avoid microwaving, as it can make the fish rubbery.
Like this recipe? Rate & comment below!
My family does not like fennel. Any substitutes?
Just omit it!
We just made it….divine! Thank you – will now be a regular in our family meal rotation.
That’s so great to hear! It’s such a hearty meal.
Pamela, I was lucky enough to be in your February class when you made this – so delicious! Such a great choice for your Christmas Eve dinner. Happy Holidays!
Oh that’s right! It was one of the last in-person classes I taught in Manhattan Beach. Happy Holidays to you and your family!
This looks great – i’m going to make this tomorrow ! Any sub for the white wine?
Awesome! You can use fish stock, vegetable stock or a teaspoon of vinegar mixed with water.