Puttanesca Poached Fish
Updated February 4, 2026
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 35 min
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
4 anchovy fillets
¼ teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
½ cup dry white wine
¾ cup black or green olives, pitted and roughly chopped
2 tablespoons capers, rinsed well if salt-packed
4 (6-ounce) skinless white fish fillets, such as cod, halibut or flounder
Salt and black pepper
Chopped fresh parsley (optional), for serving
Nutritional analysis per serving (4 servings)
18 grams carbs; 77 milligrams cholesterol; 337 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 1065 milligrams sodium; 35 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large skillet or high-sided sauté pan with a lid over medium-low. Add the garlic, anchovies and crushed red pepper and cook, stirring occasionally until the anchovies dissolve and the garlic has softened and begins to turn pale golden, 2 to 3 minutes.
- Step 2
Add the tomatoes, white wine, olives and capers. Stir to combine and bring to a simmer over medium-high heat.
- Step 3
Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has slightly thickened, about 10 minutes.
- Step 4
Meanwhile, pat the fish dry with a paper towel and season all over with salt and pepper.
- Step 5
Taste and season the sauce with salt if needed. Gently lay the fish in the sauce. Cover and cook until the fish is opaque and just cooked through, 8 to 12 minutes. Garnish with parsley, if using.
Private Notes
Comments
Excellent. I followed the recipe exactly, with cod. The fish will probably take less time to cook, though. Served with roasted potatoes with lemon zest and rosemary. I kept the same amount of sauce but with just enough fish for two people and it was perfect.
I made with swordfish. Only change was I started with first browning the fish, 2 min per side, in olive oil. I then removed it from the pan. Followed the rest of the directions returning the swordfish to the pan once the tomato mixture was the right consistency. Cooked it covered about 15 to 20 min till I could cut swordfish with a fork. Served over pasta for my husband and over steamed broccoli for me.
The cooking time will depend on the thickness of the cod, though. And the temperature of the fish when it goes into the pan.
Very tasty and easy! I chopped up a tomato that a coworker gave me to go in with the crushed tomatoes and broke up the fish after it was done cooking. Served it over polenta that I added butter and Parmesan to.
Extra simmering time for the sauce (about 20 minutes versus the 10 called for) before poaching the fish was beneficial. Otherwise this is a nice weeknight dish, well liked by Burt and Veda.
Definitely five star. Always monitoring what’s in the fridge so as not to waste and throw out unused items, I saw this recipe which used anchovies and capers—which i had on-hand as leftover remnants from other NYT recipes. Figured, why not? I also had some leftover Porcini Truffle sauce and used it, too. Other readers commented this was more like a stew and served with a side of roasted potatoes. Bingo—one pan dish and threw in sliced red potatoes to cook and soften during simmering process with the rest. Followed all other details of the recipe and added inexpensive flounder toward the end for the poaching process. When finished, topped with sliced scallions for presentation. Served with sliced baguette to sop up the juices of this excellent recipe. Really a minimal effort for this restaurant caliber meal. Definitely on my list of repeats and possible dinner party choices.