Pesce All'Acqua Pazza (Southern Italian Poached Fish)

Name: Pesce All'Acqua Pazza (Southern Italian Poached Fish)
Cuisine: Italian
Ingredients: 1½ pounds, haddock fillets, ¾ to 1 inch thick; 1 teaspoon, kosher salt, divided; ¼ teaspoon, pepper; 2 tablespoons, extra-virgin olive oil; 3 , garlic cloves, sliced thin; ¼ teaspoon, red pepper flakes; 1 , small onion, chopped fine; 1 , bay leaf; 8 ounces, cherry or grape tomatoes, halved; 1¼ cups, water; ¼ cup, dry white wine; 12 fresh, parsley stems, plus 3 tablespoons chopped fresh parsley, divided

Main Courses
Italian
Fish & Seafood
Weeknight

By Adam Ried ･ Appears in Cook's Illustrated July/August 2021, America's Test Kitchen TV

For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget success.

SERVES 4

TIME 35 minutes

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