Easy Acqua Pazza Recipe (Poached Cod in Tomato Broth)
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.
Servings: 4
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.