Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta

Name: Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1½ pounds skin-on, haddock fillets, ¾ to 1 inch thick; 1½ teaspoons, 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; 2½ cups, water, divided; ½ cup, dry white wine, divided; 12 fresh, parsley stems, plus 3 tablespoons chopped fresh parsley, divided; 3 ounces, angel hair pasta, broken into 1½- to 2-inch pieces

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood
Weeknight

By Adam Ried ･ Appears in Cook's Illustrated July/August 2021

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

SERVES 4

TIME 45 minutes

Pesce All'Acqua Pazza (Southern Italian Poached Fish) with Pasta

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