Recipes › Seafood › Cod Acqua Pazza Recipe

Cod Acqua Pazza Recipe

Recipe by Pedro M. A. Neves

Acqua pazza, meaning 'crazy water,' is a traditional Italian seafood preparation where fresh cod is poached in a vibrant broth of tomatoes, garlic, and aromatic herbs. This Neapolitan classic celebrates the simplicity of Mediterranean cooking, allowing the delicate flavor of the fish to shine through the light, flavorful sauce. Served with crusty bread to soak up every drop, it's an elegant yet effortless dish perfect for weeknight dinners or special occasions.

Ingredients

• 800 g (1.75 lb) fresh cod fillets, skin-on, about 150 g each
• 400 ml (14 fl oz) fish or vegetable stock
• 400 g (14 oz) canned San Marzano tomatoes
• 120 ml (4 fl oz) extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 2 dried red chili peppers, crumbled
• 12 Kalamata olives, pitted
• 8-10 fresh cherry tomatoes, halved
• 8-10 fresh basil leaves
• 4 sprigs fresh parsley
• 1 lemon, sliced into thin rounds
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large shallow pan or skillet over medium heat. Add sliced garlic and crumbled chili peppers, stirring constantly for 1-2 minutes until fragrant but not browned.

2. Pour in the fish stock and canned tomatoes with their juice, breaking up any large pieces with a wooden spoon. Bring to a gentle simmer and cook uncovered for 3-4 minutes to allow flavors to meld.

3. Taste the broth and adjust seasoning with sea salt and black pepper. The liquid should taste flavorful but not oversalted, as the fish will absorb the seasoning.

4. Gently place cod fillets skin-side down into the simmering broth, arranging them in a single layer without overlapping. Scatter Kalamata olives, fresh cherry tomato halves, and lemon slices around and over the fish.

5. Reduce heat to low and cover the pan loosely with a lid or foil. Poach the cod for 8-10 minutes until the fish is opaque and flakes easily when tested with a fork at the thickest point.

6. Carefully lift the poached cod fillets onto serving plates using a slotted spatula, keeping the skin intact. Ladle the tomato broth, olives, and cherry tomatoes around each fillet.

7. Tear fresh basil leaves and scatter over each serving along with a sprinkle of fresh parsley. Drizzle any remaining olive oil from the pan around the plate for added richness.

8. Serve immediately while hot, accompanied by thick slices of toasted crusty bread or garlic crostini for soaking up the acqua pazza broth.

Substitutions

• Substitute cod with halibut, sea bass, or monkfish fillets of similar thickness
• Replace fish stock with vegetable stock or light chicken stock for a milder flavor
• Use fresh diced tomatoes instead of canned San Marzano tomatoes when tomatoes are in season
• Omit Kalamata olives and substitute with green Castelvetrano olives or capers for different briny notes

Tips

• Do not overcook the cod; poaching at a gentle simmer for 8-10 minutes preserves the delicate texture—overcooked fish becomes dry and falls apart
• Prepare all ingredients before starting to cook; the quick cooking time means there's no opportunity to gather items mid-preparation
• Use a shallow wide pan rather than a deep pot so the fish cooks evenly and the broth maintains proper consistency without excessive dilution

Acqua pazza originated in the Campania region of southern Italy, particularly near Naples and the coastal towns of Campania. The dish exemplifies cucina povera—peasant cooking—where fishermen would prepare their catch with minimal ingredients using only what they had on hand: seawater or light broth, local tomatoes, garlic, and herbs.

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