Merluzzo in Acqua Pazza
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Villa Dora's Vigna del Vulcano Lacryma Christi Vesuvio DOC featured in the 4-bottle premium case for September 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Merluzzo in Acqua Pazza
Wild Cod in “Acqua Pazza”
Serves 4
Ingredients
- 500–600 g wild Icelandic cod fillets or any good quality wild cod, skinless, boneless, fresh or thoroughly thawed
- 300 g cherry or datterini tomatoes, halved
- 2 garlic cloves, thinly sliced
- 3–4 tbsp extra-virgin olive oil
- ½ cup (120 ml) water
- 60 ml dry white wine (optional)
- 1 small bunch fresh Italian parsley, finely chopped
- 1 small pinch chili flakes, or to taste
- Fine salt, to taste
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Slices of crusty bread
Method
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If using frozen cod, thaw completely under refrigeration. Pat the fillets dry with paper towel and check for any remaining bones. Season lightly with salt.
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Heat the olive oil in a wide, shallow sauté pan over medium heat. Add the sliced garlic and chili flakes and cook gently for 30–60 seconds, taking care not to brown the garlic.
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Add the halved tomatoes and a small pinch of salt. Cook for 2–3 minutes, allowing the tomatoes to soften slightly and release some of their juices.
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Add the white wine, if using, and allow it to simmer for 1–2 minutes to cook off the alcohol. Add the water and bring the liquid to a gentle simmer.
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Nestle the cod fillets into the tomato broth. Spoon some of the tomatoes and liquid over the fish. Cover the pan and cook gently over medium-low heat for approximately 5–7 minutes, depending on the thickness of the fillets. Avoid boiling aggressively, as this can cause the cod to become dry.
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Remove the lid and check the fish for doneness. The cod should be opaque and just cooked through, with the flesh beginning to separate into flakes. If necessary, continue cooking for another 1–2 minutes. Taste the sauce and adjust the salt and chili.
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Remove from the heat and scatter generously with fresh parsley. Spoon the tomato, garlic and olive oil broth over the cod and serve immediately with crusty bread.
