Easy Cod And Hamaguri Clam Acqua Pazza

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Easy Cod and Hamaguri Clam Acqua Pazza. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Easy Cod and Hamaguri Clam Acqua Pazza is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Easy Cod and Hamaguri Clam Acqua Pazza using 13 ingredients and 6 steps. Here is how you cook that.

Our family's acqua pazza when the clams are cheap.

I used cod this time because it was cheap, but if you use red sea bream it becomes very rich and tasty! Stick with cod if you like it plain. I actually prefer sea bream.
Try not to simmer too much because the clams will shrink. Recipe by Pu-kosan

Ingredients and spices that need to be Take to make Easy Cod and Hamaguri Clam Acqua Pazza:

1. 2 fillets Cod (also good with sea bream, Spanish mackerel, or horse mackerel)
2. 10 ★ Hamaguri Clams (Manila or asari clams also ok)
3. 10 ★ Cherry tomatoes
4. 3 ★ Asparagus
5. 2 tbsp Olive oil
6. 1 clove Garlic
7. 100 ml White wine
8. 100 ml Water
9. 1 Krazy Salt (seasoned salt mix)
10. 1 Black pepper
11. 1 Dried parsley
12. 1 Extra virgin olive oil
13. 1 Lemon

Instructions to make to make Easy Cod and Hamaguri Clam Acqua Pazza

1. Mince garlic. Chop cherry tomatoes in half. Smoothen the asparagus with a peeler and chop diagonally. Immerse clam in water and rinse thoroughly.
2. Heat some olive oil in a frying pan and heat garlic until fragrant. Grill one side of the cod. I made 3 servings in the picture above.
3. If you are using fresh cod or sea bream, make sure to marinate the fillets with salt.
4. When one side is browned, flip it over. Add white wine and boil over high heat to evaporate the alcohol. Add water and ★ ingredients. Cover the pan and simmer over high heat.
5. When the hamaguri clams open up, season with Krazy salt and black pepper. Drizzle on the extra virgin olive oil.
6. Sprinkle the dried parsley. Arrange on a plate and top with sliced lemon.

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