Tomato and garlic poached fish–also known as acqua pazza–is proof that fish doesn’t have to be fried or smothered in anything to be comfort food. Moist, flaky fish is perfectly cooked in a rich, garlicky, slightly spicy tomato broth. I add kalamata olives for a bit of briny kick and serve the fish with oven-toasted crostini. It’s also easy enough for weeknights!

a saute pan with tomatoes, onions, garlic, topped with four pieces of fish and surrounded by a pepper grinder, olive oil dispenser, flowers and napkins.

I don’t know about you, but I was mostly raised with fish that was breaded and fried or smothered in sour cream and dill. It wasn’t until my 20s that I discovered a whole new world of fish preparations – grilled, smoked, slow-roasted, poached – and I’ve been a fish enthusiast ever since. It’s a good thing, too, since fishing happens to be a favorite pastime in our house. We usually have a freezer full of fish, and knowing a variety of ways to cook it is key to getting through it all before the next big trip.

Of all of the ways to cook fish, poaching is the last one I added to my repertoire. I’m not really sure why, especially now that I have this tomato and garlic poached fish recipe. It’s known as acqua pazza in Italy, which-amusingly-translates to “crazy water.” The thing I think is crazy about it is how easy and healthy it is, even though it seems rich and decadent. It has become one of my family’s favorite ways to eat fish.

the ingredients for acqua pazza - tomatoes, fish, bread, shallots, garlic, olive oil, wine, kalamata olives, salt, and red pepper flakes

How to choose the best fish for poaching

Poaching is an incredibly versatile way to cook fish. You can vary your poaching liquid, your aromatics, you can add herbs and citrus and vegetables and come up with your own concoction. And you can use almost any type of fish you want, although some will work better than others.

Typically the best fish for a dish like acqua pazza are firm, but not too meaty or oily. Some of my favorite poaching fish are halibut, cod, snapper, pollock, tilapia, and rockfish. You can poach the fish with the skin on or off, though if you have thin or more delicate cuts of fish, leaving the skin on will hold it together as it simmers.

olive oil being drizzled on a piece of fish. The fish is in a sauce of cooked tomatoes, shallots, garlic, and olives.

Avoid poaching fish that are too delicate, such as sole, or meaty, like swordfish, tuna, or marlin. You could technically poach salmon or trout, but they are pretty oily and I have found that I prefer different preparations for oilier fish.

Whatever fish you try, be sure that it is labeled as wild (with a few exceptions), and that it is sourced from a sustainable fishery. To learn more about sustainable fishing practices, visit Monterey Aquarium's Seafood Watch page.

Question: What tomatoes are best to use in acqua pazza?

You can use fresh or canned tomatoes in this recipe, and they both turn out great! I’ve made tomato and garlic poached fish using both vine-ripe tomatoes and cherry tomatoes, which is the option I’ve used in this recipe. If you are short on time (or tomatoes), canned tomatoes work great too. You can use any diced canned tomatoes, or my personal favorite, which are canned cherry tomatoes from Mutti. If you do use canned tomatoes, add only half the salt to begin with, and taste and adjust the seasoning carefully, since the sodium levels in different brands of canned tomatoes can vary dramatically.

a piece of poached fish being placed on a piece of toasted bread in a bowl with a spatula.

A spoon of cooked tomatoes, shallots, garlic, and basil being placed on a cooked piece of fish that sits on a piece of toasted bread in a bowl.

Tips for making the best tomato and garlic poached fish

Adjust your cooking time according to the thickness of your fish. Obviously, fish come in a variety of shapes and thicknesses. Depending on what type of fish you use, you may need to adjust your cooking time. My fish pieces were all about 1½ “ thick, and took about 5 minutes to cook. For thinner cuts of fish, check your fish after 4 minutes, and for thicker fish, check after about 7 minutes.
Choose a dry white wine. The white wine you use for this dish must be dry, not sweet or oaky. If you use a chardonnay, choose one that is unoaked. I typically use something like a sauvignon blanc or an inexpensive pinot gris. There’s no reason to raid your special wine collection for this recipe!
Short on time? Use canned tomatoes! I love using the Mutti canned cherry tomatoes in this dish, but any diced canned tomatoes will work. Be a little more cautious with your salt, though, since the sodium content in canned tomatoes varies dramatically. See the notes in the recipe for more detail.

a fork cutting in to a piece of fish topped with tomatoes, shallots, and olives surrounded by broth.

Prep ahead and storage

This recipe is a great option for prepping ahead...you can make the sauce up to two days ahead, then heat it back up and add the fish when you are ready to eat. When you are prepping, cook the sauce a little bit less than the recommended time, then let it cool and refrigerate in a sealed container. To complete the dish, warm it slowly to a simmer, then add the fish and olives to finish it off.

Acqua pazza is surprisingly good as leftovers! Save the fish and the sauce together in an airtight container in the refrigerator without the bread. It should keep 2-3 days.

I use the microwave to reheat my leftovers, about 2 minutes on 50% power. I have also been known to throw a slice of bread in the toaster to eat with my reheated acqua pazza…easy peasy and quick.

I love hearing from you!

Questions, comments, and ratings are welcome and encouraged. Let me know what you think of this tomato and garlic poached fish! You’ll make my day!

fish on a bed of cooked tomato sauce with olives and basil

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5 from 13 votes