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Braised Cod with Tomatoes and Fennel Seed
Pesce all’acqua pazza, or “fish in crazy water,” involves poaching mild-flavored white fish in a seasoned tomato broth, often enhanced by garlic and spices or herbs. For our weeknight-easy version, fennel seeds and red pepper flakes are bloomed in olive oil to enhance flavors and aromas, then we add a hearty portion of dry white wine to reduce, flavoring the broth. Serve with toasted or grilled crusty bread to soak up the spicy, sweet-tart sauce.
4
Servings
35 minutes
Ingredients
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4
6-ounce skinless cod fillets (about 1 inch thick)
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Kosher salt and ground black pepper
Directions
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01Season the cod all over with ½ teaspoon each salt and black pepper; set aside. In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the pepper flakes and fennel seeds; cook, stirring, until fragrant, about 30 seconds. Add the wine, bring to a simmer over medium-high and cook, uncovered, until the liquid has almost evaporated, 2 to 3 minutes. Stir in the tomatoes, 1 cup water and ½ teaspoon each salt and black pepper; cook, uncovered and stirring occasionally, until the tomatoes begin to break down, 8 to 10 minutes.
Reviews
August 18, 2025
Great summer recipes
We have tomatoes, basil, and fennel in the garden now. Instead of fennel seed, I chopped up a fennel bulb into bite sized pieces and sauteed it after the garlic step until it was almost tender, then proceeded with the recipe as written. Delicious and easy on a summer day!
May 31, 2026
Best kind of recipe: simple to do, but a knockout
Really delicious, lovely to look at and makes the kitchen smell great. The broth is the star, so it's worth it to make sure you're getting really good cherry tomatoes and wine. Served it with a simple spring mix salad and some toasted ciabatta.
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