Cod Acqua Pazza with Olives (Italian Fish in Crazy Water)
Tender cod simmered in a light tomato, garlic, white wine, and olive broth in this classic Italian acqua pazza recipe ready in 30 minutes.
Ingredients
- 2 lbs. cod fillet
- salt and pepper to taste
- 3 Tbsp. olive oil
- 3 cloves minced garlic
- 2 Tbsp. minced shallots
- 1 pint cherry tomatoes halved
- 1 tsp red pepper flakes more or less according to taste
- 1/2 cup white wine
- 1 cup water or light fish sauce if using water add 1 teaspoon of salt to the water
- 1/2 cup pitted, and chopped Castelvetrano, Kalamata, or mixed olives
- 1/2 cup capers
- 2 Tbsp. chopped Italian parsley
- lemon slices and crusty bread for serving
Instructions
- Pat the cod dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the shallots and garlic cook for about 1 to 2 minutes until fragrant .and soft but not brown
- Stir in the cherry tomatoes and red pepper flakes. Cook for 5–7 minutes until the tomatoes begin to soften and release their juices.
- Pour in the white wine and simmer for 2 minutes.
- Add the salted water or fish stock along with the olives and capers. Bring to a gentle simmer.
- Nestle the cod into the broth. Spoon some of the liquid over the fish, cover, and cook gently for 8–10 minutes, or until the cod flakes easily with a fork.
- Finish with chopped parsley and an extra drizzle of olive oil.
- Serve immediately with crusty bread, grilled bread, or roasted potatoes.