Giada’s Aqua Pazza

By Angelika Hanna

A recipe inspired by TV cook Giada de Laurentiis from her show ‘Giada’s Capri.’ I modified Giada’s recipe in that I used haddock fillets instead of sea bass fillets. Any firm white fish works best, such as halibut or sole.


Cook Time: 35 min

Yield: 4 servings

Cuisine: Italian

Author: Angelika Hanna / Zest4Food


  • Cold pressed extra-virgin olive oil
  • 2 cloves garlic, smashed and peeled (optional)
  • 1 red onion, halved and thinly sliced
  • 1 fennel bulb, cut into bite-sized junks
  • 1/2 cup dry white wine
  • 1 14-oz can cherry tomatoes
  • Hot red pepper flakes, to taste
  • 2 tbsp capers
  • Kosher salt, to taste
  • 4 haddock fillets
  • 2 tbsp fresh parsley or 2 cubes frozen parsley (see my recipe ‘How to Store Fresh Herbs.’)
  • 1 cup purified water


  1. Heat some olive oil in a high-rimmed frying pan over medium-high heat. Add the red onion, fennel and pepper flakes to the pan.
  2. Season with salt. Cook, stirring often with a wooden spoon, for about 5 min, or until the vegetables are soft and fragrant.
  3. If you use garlic, add it last and cook for 1 min.
  4. Add the wine. Stir – scraping up any bits from the bottom of the pan – and simmer until the wine is reduced by half, about 2 min.
  5. Add the tomatoes, water and capers.
  6. Bring to a simmer, then reduce the heat to medium-low.
  7. Let gently simmer for about 10 min.
  8. Season the fish with the salt. Nestle the fish into the broth and cover with a tight-fitting lid.
  9. Cook for 12 – 15 min, or until the fish is firm cooked all the way through.
  10. Remove the lid and spoon some of the sauce over the fish.
  11. Sprinkle with fresh parsley. If you use frozen parsley cubes, add them during the last minutes of cook time and stir them carefully into the sauce until completely dissolved.



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