poached fish

Recipe video above. This is a recipe that showcases Italian cooking at its best: a handful of simple ingredients to create something magical! Fish is half poached, half steamed in a tomato-white wine based sauce, then served over crispy garlic crostini.The literal translation of this dish is &quot;fish in crazy water&quot;. Maybe because who would think that fish poached in water could be so delicious? That&#039;s crazy! :)

Acqua Pazza - Italian Poached Fish

tsp salt

tbsp extra virgin olive oil

red onion (, sliced 1cm / 1/3" thick)

fennel (medium) (, sliced sliced 1cm / 1/3" thick)

red chilli (cayenne pepper) (, seeds removed and finely chopped (Note 2))

garlic (, finely minced)

red cherry tomatoes (, halved)

yellow cherry tomatoes (, halved (or more red))

chardonnay (not too woody) (,

water

basil

tbsp parsley (, finely chopped (keep stems))

crusty baguette (, cut 4 to 6 slices on

extra virgin olive oil

garlic (, halved (for rubbing))

Sauté  fennel and onion: Heat oil in a non-stick skillet over medium heat. Add fennel and onion, cook 4 minutes until softened but not golden.

Garlic and chilli: Add garlic and chilli, cook for 1 minute until garlic is softened.

Tomatoes: Add cherry tomatoes, cook for 4 minutes.

Reduce wine: Turn stove up to high, add wine and simmer rapidly for 2 - 3 minutes until reduced by half.

Simmer sauce: Add water and salt, and the basil &amp; parsley stems if you kept them. Bring to boil, then lower stove to medium and simmer for 20 - 25 minutes until sauce reduces by about 2/3 (it will thicken from tomatoes breaking down).

Cook fish: Sprinkle flesh side of fish with salt, then place on sauce skin side down (it will mostly sit above sauce). Cover with lid (or foil or tray) and cook for 6 minutes or until internal temperature registers 50°C/122°F.

Remove fish: Remove lid, transfer fish to plate.

Add herbs: Remove basil and parsley stems. Stir basil and parsley into sauce. Taste sauce, add more salt if required.

Place 2 crostini in a shallow bowl. Spoon over a bit of the chunky sauce, top with fish. Spoon remaining sauce around.

Garnish with extra basil and a drizzle of olive oil. Serve immediately.

To serve:

Preheat oven to 180°C/350°F (all types).

Brush olive oil on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy.

Rub bread lightly on one side with cut face of garlic. Use warm or at room temperature.

Garlic crostini:

Discover the flavours of traditional Cantonese with this delicious poached fish main.

Cantonese poached fish

(250 milliliters) Shaoxing rice wine

coriander

green onions, halved,

trout

soy sauce

red chilli, seeded, finely shredded

tsp sesame oil

peanut oil

Stir-fried Asian greens, to serve

White rice, to serve

Quick, easy, healthy recipe for fish poached with fresh vegetables and tomatoes.

Fish In Crazy Water

For this recipe you'll need

fish

garlic clove, garlic

yellow onion, chopped (1 1/2 cups)

celery stalks, washed, ends trimmed, cut into matchsticks or chopped (1 1/2 cups)

ripe cherry tomatoes, washed and cut into quarters (10-11 ounces)

parsley leaves

salt and fresh ground pepper, to taste

Heat olive oil and garlic in a large skillet over medium heat for a minute or so, until the garlic starts to sizzle a bit. Add the carrots, celery and onions. Sauté, stirring, for 2 minutes or so, until the vegetables start to soften (regulate the heat so they don't brown)

Add the cherry tomatoes and cook, stirring, for a minute or so, to heat the tomatoes. Add the fish, tucking it down into the vegetables. Add 1/4 teaspoon salt and 1 1/2 cups water. Bring the liquid to a simmer. Cover and cook over medium low heat (gentle simmer) for 10 minutes or until the fish is just cooked through and the vegetables are softened. Stir in half the parsley.

Divide fish, veggies and broth among 4 shallow bowls. Season with black pepper, to taste. Serve right away, while hot, with additional chopped parsley sprinkled on top.

Dear Lisa, What a beautiful one skillet meal! Love the colors and simplicity. I didn't grow up eating fish as my mom never cared for seafood, but I think even I could make this! Thanks for the inspiration!

Loved it!! Made it tonight--delicious and very easy.

My sister turn me on to this fish. She makes it with snapper and I am addicted!! I am making it tomorrow for a birthday dinner. It's incredible!!

Yum! Made this last night with Striped Bass (and a small side of Linguini Aglio Olio which was not 100% necessary). The dish was amazing. It's always surprising to me when a very simple dish with few ingredients (and that is so easy to make) can be so good.

Obviously, you don’t have to use sablefish, but its high fat content really shines with this method. Salmon and any other fatty fish works very well here, and lean fish or shellfish are also good.

Sake Poached Sablefish

sablefish, (or other fish (see above))

sake

fish, (shellfish or chicken stock)

bay leaves

Salt

Sesame oil, (soy sauce and togarashi to taste)

Cut pieces of sablefish to serve. Leave the skin on.

Bring 2 cups sake, 1 cup fish or chicken stock, 3 bay leaves, pinch of salt to a boil. Let this simmer at least a few minutes and up to 20 minutes.

Turn off heat. Set a saucer in the pot then place the fish, skin side up, on it, making sure the fish is submerged. Cover the pan and let sit about 6 to 10 minutes.

Very carefully remove the saucer, then carefully set the fish on cutting board to rest for 3 or 4 minutes. Peel off the skin.

Serve the fish with greens of your choice, (pickled mustard greens in my case), a little sesame oil, soy sauce and togarashi, which is a Japanese spice mix. If you can’t find togarashi, which is in the Asian aisle in many supermarkets, toasted sesame seeds are a nice touch.

I love your humor and flippant delivery.
It makes exploring new recipes fun!
Thanks!!

More great ideas from Hank!  I especially like the point that the poaching liquid should not be boiling hot.  
I poach salmon and/or large shrimp in a coconut milk broth with caramelized white Miso, and gently sautéed garlic, ginger, thinly sliced onion and jalapeño.  Wilt some greens at the end and serve over brown rice.

Top 4 poached fish recipes from across the web

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Top Tags

Acqua Pazza - Italian Poached Fish

Cantonese poached fish

Fish In Crazy Water

Sake Poached Sablefish

Top 4 poached fish recipes from across the web

The most viewed poached fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Acqua Pazza - Italian Poached Fish

Cantonese poached fish

Fish In Crazy Water

Sake Poached Sablefish

The most viewed poached fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine