print this recipe print this recipe

Acqua Pazza

Aqua Pazza

Acqua pazza is one of my staple dishes. It only requires fresh fillets of white fish and then rest of the ingredients are pantry staples. And it takes less than 20 minutes from prep to table. Cheap, fast, tasty and healthy. I can't think of another dish that is better suited for a regular menu rotation. Even several fish haters I know like this dish. The key is not to overcook the fish. You have to keep eye on the fish the whole time. You can regularly insert a paring knife into fish and if it goes through easily, it's done.

Yield: 2 servings


  • 12 - 16 oz white fish fillet
  • 3/4 cup water
  • 1/4 cup dry white wine
  • Juice from 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 Italian tomatoes ..... diced
  • 1 garlic clove ..... thinly sliced
  • 1 teaspoon caper
  • 1/2 teaspoon plus extra salt
  • 1/4 teaspoon plus extra black pepper
  • 1 tablespoon parsley

Cooking Directions

  1. Salt and Pepper on both side of fish fillet.

  2. In a large fry pan, add everything except the parsley.

  3. Cook on medium high heat until the liquid starts to boil. As soon as it starts boiling, turn down the heat and cook another 3 - 4 miniutes. Flip fish fillets and cook another 2 - 3 minutes until the fish are cooked. Do not overcook!

  4. Plate the fish and add the parsley in the sauce leftover in the pan. Cook on high until the sauce boils again and the pour over the fish.


aqua pazza

daikon steak

Zuni braised oxtail

Linguini with Cabbage and anchovie

Pork and Pok Choi Ankake Yakisoba


Pork and cabbage stir fry with shio koji

Braised Sliced Pork Belly with Cabbage and Chickpeas

Squid celery stirfry

Potato and Beef Croquette

Potato and Beef Croquette

Large Sushi Roll

12 vegetables white stew

King mushroom and bok choy stir fry

King mushroom and bok choy stir fry

Beets and Potato Gnocchi

Stuffed Beets

slow-roasted pork shoulder

Wild mushroom with whole wheet pasta



Vietnamese style grilled chicken noodle

orecchiette with pesto

artichoke pasta


pasta with anchovies, fennel and pine nutes

redpeper ravioli

Grilled whole fish

Oxtail Pot Pie

Salt Bake Red Snapper