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.

This one-pot Coconut Milk Poached Fish is as comforting as it is nourishing and delicious. Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth.

Coconut Milk Poached Fish

onion

garlic

fresh ginger, peeled

red chilli (optional)

lemongrass stalks, tough

vegetable or coconut oil

tin good-quality coconut milk (ideally, at least 70% coconut extract)

tbsp fish sauce

stock

tsp sugar

spring onion, thinly sliced

coriander,

chilli oil (optional)

cooked rice and lime wedges

Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This will both season the cod and firm up its flesh, making it less likely to fall apart while poaching.

You can use this time to prep the aromatics. First, thinly slice the onion, garlic, ginger and red chilli (if using). Second, using the flat side of a chef’s knife, bash the lemongrass stalks to release the aromatic oils, then slice very, very, very thinly (If you don’t slice the lemongrass very finely, it won’t break down in the sauce well and will be a pain to chew). Alternatively, if you don’t feel like chopping, you can blitz the aromatics in a food processor.

Heat a tablespoon or two of vegetable or coconut oil in a medium saucepan set over a medium heat.

Add the aromatics and season with salt and pepper. Cook, stirring occasionally, until softened, around 10 minutes.

Add the coconut milk, fish sauce, stock cube and sugar, then season with salt and pepper and mix to combine.

Bring the coconut broth to a simmer over medium-high heat, then cover, reduce the heat to low/medium-low and simmer for 30 minutes.

Add the cod fillets to the coconut broth, then cover and cook until the cod fillets are just cooked through, 5 to 8 minutes depending on their thickness. When done, the flesh will flake when gently pressed.

To serve, carefully transfer the cod fillets to a shallow serving bowl, then ladle the broth over the top. Finish with the spring onion, fresh coriander and optional drizzle of chilli oil. I recommend serving this with rice (it soaks up all of that deliciously fragrant coconut broth), a side of steamed veg, and a few lime wedges for squeezing over.

Really enjoyed this recipe - never thought about using coconut milk but it works so well.

I saw this on TikTok and had to make it. I said mmmmm after every single bite. Soooo good, will definitely be making it again

This was So delicious!! A 10/10 Will make again :)

Couldn't get cod, which I was really looking forward to, so I used barramundi and it was amazing. Thank you for sharing ☆

5 star dish! Don't wait another minute to make this one!

This is the best poached fish dish. We use basa fish and the stock is so yummy. We have this on repeat in our house.

This was absolutely incredible!! My husband gave it 5 stars, and i agree. I added Japanese spinach to the broth which was perfect and added a little bit of extra veggie!

This dish was sooooo delicious very light yet flavorful which I was looking for, it didn’t feel too heavy to digest and I felt like I wanted more but had enough just perfect!!!

Made this tonight and it was AMAZING. Literally had me licking the bowl. I made a few minor adjustments just because of the ingredients I had on hand: used the oil from a jar of sun-dried tomatoes to cook the onions, added some spinach and celery, and put a little curry powder on the cod before adding it to the broth. This is such a wonderful base recipe for adding in veggies to clear out my fridge, lol. Thank you Zena!!

This was so delicious!! Super easy to make and the payoff was fantastic. Wish we had chilis on hand but looking forward to making it with some heat next time! Thank you for sharing this fantastic recipe - looking forward to trying more fish recipes from you! ☺️

Super good and flavorful. Really enjoyed this recipe

This was such a delicious recipe. Thank you so much! It is definitely restaurant quality. My family loves it and it was so easy to make. ❤️

Loved it so much after trying the recipe the first time, I made it for my grandmother last week. This is going in the rotation!

Im making this for dinner tonight and using Mahi mahi. One question,  my store didn't have fresh lemongrass. I bought the already ground fresh lemongrass in a squeeze tube like garlic sometimes comes. How much would you use? I'm thinking a couple tablespoons? I just dont want to over do it. Thanks so much. I'm going to give it a 5 star because it just sounds delicious lol.

This was so good!! I was able to make it vegan/vegetarian for my husband by just switching out chicken stock for vegetable stock. And then once it came time to poach the fish I poured out his portion over tofu and then I added the fish for me. 

We both loved it and thought it was very comforting and tasty :)

SO, SO, SO GOOD. You’ll like this even if you don’t like coconut! The flavor is umami and acidic, especially with the finish of the lime.

Absolutely incredible recipe . Best way to start eating more fish . This is a restaurant quality dish

Truly amazing!!! Each ingredient complimented each other SO well! The lime and coriander really topped it all off. I used branzino instead of cod and it was a perfect substitute!! Served it over asparagus.

This is absolutely amazing! You would want to lick 👅 your plate. Tried with cod and with shrimp both turned out amazing. Easy and delicious!

I feel compelled to write a review because this is one of the best things I’ve ever eaten. I made it to have guests over for dinner and everyone was raving about it. So flavorful, creamy, and just delicious. I think the key is definitely a good quality coconut milk. I used aroy-D brand as in the instructions and it was extra creamy, unlike other more watery coconut milks I have used in the past. Make this recipe to impress guests or even just yourself!

I just finished eating this and it was amazing. (I didnt have the cube stock, so I just left it out.) It was light, really well balanced, and comforting all at the same time. I will definitely be making it again, and I can't wait to try your other recipes!

So tasty! I left out the chilli as cooking for toddlers but added the chilli oil for the adults and it was delicious. Will definitely be making again!

I just made this and admittedly was not paying very much attention and skipped a few steps and had to backtrack - STILL turned out so yummy and amazing. foolproof for sure! hopefully next time I'll follow to a tee and get the full experience but I was still very happy with it!

I tried this recipe tonight! I am doing baby led weaning with my ten month old and we made it in two separate pans one  for the baby with the omission of chili and another followed your recipe exactly. It was amazing and baby loved it!

this is the tastiest thing ive had in a while and really makes me want to eat fish more often and try your other recipes! my mom 
it too :))

I made this tonight after seeing it all over Pinterest it was soooooo good my family loved it I am definitely trying your other fish recipes as well this was to die for 💕

Made this tonight and was unfortunately missing red chilis and lemongrass as my local grocery store doesn’t carry them. I could have gone to the Asian grocery but I was not about to leave the house today so I ended up subbing a chopped jalapeño for the chili and lemon zest for the lemongrass. Knowing what this tastes like with the substitutions I can’t wait to try it again with the correct ingredients. This was SO GOOD.

I also added about four heads of baby Bokchoy to the broth about three minutes before the fish was done for my veggie - turned out great. 

I’ve made similar coconut milk/thai flavored soups before and knew this would be good but I was surprised how much I liked it! Def going in the rotation.

This is in my new weekly rotation meal! Love it!!

This recipe was awesome! Turned out so much better than I thought, first time I poached fish! Very flavorful and easy to make. Will be a go-to fish recipe for me!

Zena just never misses with her recipes ✨
As a fellow coconut (milk) lover, Zena’s recipes are always right up my alley and this one’s no exception. FLAVOUR with minimal ingredients is where it’s at!

I came across this recipe and have made it 3 times already. It’s so flavorful and always a crowd pleaser- my parents said it should be one of my go-to recipes to make when hosting :) 

Can’t wait to try more of your recipes

I’ve tried this recipe and it turned out absolutely amazing. It was not just packed with flavor but also very quick and easy to make. Lets not forget that it’s also very healthy.

Gorgeous recipe! First time poaching fish, I can’t believe how easy it is! Have already sent the recipe around to all the foodies in my life

I actually cannot tell you how often we make this now. Has to be at least once a month. But you see- this is on rotation with the coconut miso AND the coconut Gochujang. They’re such spectacular dinner party centre pieces and just so so so delicious. I urge everyone to make! Xx

Such a great recipe that’s full of flavour and super easy to make! Very similar recipe to a dish that my Mum makes with crab/prawn, butternut squash and green beans along with the same soup base!

This was amazing, even got a compliment from the stubborn MIL. I must say I would opt for using a food processor next time (only because of the lemon grass, seems I didn’t slice them fine enough so they weren't soft). I would absolutely make this again.

Made this for the first time and i was shookt 😳 tastes like something that would be served in a restaurant! love this recipe!

Delicious!! The chicken version is AMAZING too!

Thank you! It was so good! My 14 year old even asked that I make it again as his birthday dinner.

I literally never leave comments but this was FANTASTIC - I subbed chicken thighs and WOOOO doggy this was phenom. Perfectly creamy, spicy, salty, filling and fresh- KUDOS ZENA !

Loved this recipe ! So easy and quick, especially during the week. Will definitely be keeping this in the rotation

I made this recipe after drooling over it on TikTok... and the flavors were just as good in real life as I dreamt of while watching the video :) We subbed cod for tilapia which worked great as well. Will definitely add to the rotation!

Thank you for this - I'm so excited to eat leftovers!!

I think my filets were a bit smaller than yours, so had leftover broth. Figured i would add fish balls and make soup out of it. Very tasty, 10/10. And now i know i like fish soup! Not a fan of soups normally.. Thank you for making this recipe

This recipe reeled me in and it's divine.
There is so much flavour and it's so easy to make.
I continue to try more recipes and am convinced Zena is the fish queen.

Made this as directed and served over sticky rice - excellent!  The lime, spring onion, chili oil and cilantro really added the perfect finishing touches.  One question - in your top photo of the finished dish, it looks like there is some bright finishing spice you used.  Is that chili powder? Paprika? Or is it just the chili oil?

i’m always a bit nervous about making fish, but this recipe was so simple and it came out delicious!! i will definitely be remaking it

This is such a great recipe, and quickly becoming a go-to for when we have friends over! I can make the sauce in advance and then just pop in the fish when we're almost finished our appetizers, and it looks so impressive to put on the table! The flavours are so complimentary and work all year round!

This was out of the ball park spectacular! I used galangal instead of ginger (because that’s what I had on hand) and added 3 kaffir lime leaves and a TBS of red curry paste. This may be the best thing I have ever made.  Stellar recipe and it’s a keeper! ⭐️⭐️⭐️⭐️⭐️

Top 5 poached fish recipes from across the web

The most viewed poached fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Acqua Pazza - Italian Poached Fish

Cantonese poached fish

Fish In Crazy Water

Sake Poached Sablefish

Coconut Milk Poached Fish

Top 5 poached fish recipes from across the web

The most viewed poached fish recipes by Recipe Cart users, saved from over 20,000 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

Coconut Milk Poached Fish

The most viewed poached fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine