Fish poached in spicy tomato-garlic broth (Pesce all'acqua pazza) from Christopher Kimball’s Milk Street Magazine, Jul/Aug 2018 (page 4)

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Notes about this recipe

  • Rinshin on March 07, 2022

    We love all'acqua pazza for simplicity and “that” perfect Italian taste. I normally do not add onion or garlic in mine, but added per this recipe. Skipped anchovy and used clam stock since I wanted to add few clams. Made semi dried tomatoes ahead for more concentrated taste and added those instead of fresh. Made with fresh Pacific rock fish aka Pacific snapper. No basil (out of season)and instead used garden parsley for finishing. Great tasting with bread slices to soak up delicious broth. Photo added.

  • lorloff on June 10, 2020

    This was absolutely delicious. We made it with fresh Alaskan Cod. I used anchovy paste instead of opening a whole can of anchovies and it worked very well. It came together fairly quickly for a weeknight dinner but would be stunning for guests as well. I thought that the size of the pan called for 12 inch was too small but it worked perfectly. Will make again.

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