Poached cod in tomato-garlic broth (Pesce all'acqua pazza) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 21) by Christopher Kimball

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Notes about this recipe

  • lorloff on February 16, 2026

    I made this again in the winter with astounding results. No Basil subbed fresh Parsley. I used Italian cherry tomatoes, canned because the restaurants were not available and it came out super great and I subbed the juice from the can of tomatoes for water and I think this version came out delicious and more in the direction of Veracruzana. I also made the sauce one day and a few days later bought more cod and reuse the sauce to make a second helping and it came out great. Lastly I didn’t have the black olives. I only had green ones which worked out perfectly.

  • Rinshin on May 23, 2023

    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.

  • sdeathe on February 23, 2022

    Easy, and made in the 45 minutes suggested, with plum tomatoes that were on hand. Served in big white soup bowls over couscous and surrounded with mixed lettuces - looked like a bistro meal. Delicious, well worth a repeat or two.

  • jenburkholder on August 09, 2021

    Tasty but not amazing. Only half the family liked.

  • FJT on January 29, 2021

    Easy and delicious.

  • Zosia on July 06, 2020

    This was delicious even with mediocre hot house tomatoes and frozen cod fillets and was very quick to cook - a good choice for a hot day.

  • southerncooker on July 28, 2019

    Delicious. We ate it over brown Basmati rice.

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