Recipe of Favorite Easy Acqua Pazza with Fish Fillets

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easy acqua pazza with fish fillets. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Acqua Pazza with Fish Fillets is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Easy Acqua Pazza with Fish Fillets is something which I’ve loved my whole life.

The classic Acqua Pazza recipe requires to cook the entire fish, previously scaled and gutted. The fish is stewed into salted water enriched with garlic, tomatoes, and parsley, then fillet after cooked. Fish in "Acqua Pazza" This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted.

To begin with this particular recipe, we have to first prepare a few components. You can have easy acqua pazza with fish fillets using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Easy Acqua Pazza with Fish Fillets:

1. Take 2 pieces Fish fillet (White fish such as sea bream )
2. Prepare 7 Cherry tomatoes (or normal tomatoes)
3. Get 200 grams Manila clams (or Hamaguri clams)
4. Make ready 1 clove Garlic
5. Prepare 2 tbsp White wine (or sake)
6. Prepare 1 Italian parsley (or dried parsley)
7. Take 1 Salt and pepper
8. Take 1 tbsp Olive oil

The soup becomes markedly delicious when you add Hamaguri or Manila clams. Great recipe for Easy Acqua Pazza with Fish Fillets. A dish I came up for a house party. If you use fresh cod or other white fish, sprinkle with salt and pepper lightly on both sides before cooking.

Instructions to make Easy Acqua Pazza with Fish Fillets:

1. Sprinkle salt on the fish fillet and let it rest for 5 minutes. Mince the garlic in advance. Cut the cherry tomatoes in half. Cut the tomato into cubes if you are using a normal tomatoes.
2. Heat olive oil in a frying pan. Pat the fillet dry with a paper towel and fry the skin side of the fillet first over medium heat. Turn over the fish and fry both sides.
3. Add garlic and when it is fragrant, add cherry tomatoes, clams, 1/2 cup of water (not listed) and white wine.
4. When it starts to bubble, cover the pan with a lid and steam for 5 minutes.
5. Taste the soup and adjust the seasoning if needed with salt and pepper. Sprinkle shredded Italian Parsley and then it is done.

A dish I came up for a house party. If you use fresh cod or other white fish, sprinkle with salt and pepper lightly on both sides before cooking. The clams adds flavor to the broth, so it's a must. Taste once more, and adjust seasonings if needed. Serve the fillets in individual bowls, and spoon a good helping of the tomato mixture into each bowl.

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