Giada’s Aqua Pazza is one of my favorite simple, one-pan dishes that always brings warmth and comfort. With its juicy cherry tomatoes, tender fish, and a hint of spice, every bite has that perfect balance of savory and fresh. The simmering garlic and onions fill the kitchen with the most inviting smell!

I love pairing it with a side of warm, crusty bread for dipping or serving it alongside a simple green salad. If you make it ahead, the flavors just get richer, which makes leftovers a total treat. It’s easy, satisfying, and full of rustic charm—just how I like it.

Recipe Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, smashed and peeled
• 1 red onion, halved and thinly sliced
• 1 fennel bulb, stalks removed, halved and thinly sliced
• ½ tsp crushed red pepper flakes
• 1 tsp kosher salt, divided
• ½ cup white wine
• 1 (14 oz) can cherry tomatoes
• 2 tbsp drained capers
• 4 skinless red snapper or striped bass fillets (6 oz each)
• 2 tbsp chopped fresh flat-leaf parsley
• Extra-virgin olive oil, for finishing

How To Make Giada De Laurentiis Aqua Pazza

1. Heat the Skillet: Start by heating a 12-inch skillet or shallow braiser over medium-high heat until hot. Add the olive oil, garlic, red onion, fennel, and crushed red pepper flakes, and season with ½ teaspoon of kosher salt.
2. Cook the Vegetables: Stir frequently for about 5 minutes, or until the garlic, onion, and fennel soften and release their aroma.
3. Deglaze with Wine: Pour in the white wine, and stir well to scrape up any bits from the bottom of the pan for added flavor.
4. Add Tomatoes and Capers: Add the cherry tomatoes, drained capers, and 1 cup of water, then bring the mixture to a simmer. Lower the heat to medium-low and let it gently simmer for 10 minutes, allowing the flavors to meld together.
5. Cook the Fish: Season the fish fillets with the remaining ½ teaspoon of kosher salt, then slide them gently into the simmering broth. Cover the skillet tightly with a lid and cook the fish for 12 to 15 minutes, until it’s firm and opaque throughout.
6. Finish and Serve: Remove the lid, spoon some of the flavorful sauce over the fish, and sprinkle with fresh parsley. Drizzle a little extra-virgin olive oil on top before serving.

Recipe Tips

• To bring out the flavor in the fennel and onion, slice them as thinly as possible so they cook evenly and soften well in the pan.
• For a richer flavor, try adding a few sun-dried tomatoes along with the cherry tomatoes for a slightly tangy, savory depth to the broth.
• If you’re out of white wine, a splash of vegetable or seafood broth can provide a nice flavor base without altering the taste of the dish too much.
• Want extra heat? Add a pinch more red pepper flakes when cooking the garlic, or serve with red chili oil drizzled on top.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Linguine with Shrimp and Lemon Oil
• Giada Butternut Squash and Vanilla Risotto
• Giada De Laurentiis Noodle Paella