Easy Cod and Hamaguri Clam Acqua Pazza
Easy Cod and Hamaguri Clam Acqua Pazza

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy cod and hamaguri clam acqua pazza. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Easy Cod and Hamaguri Clam Acqua Pazza. 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!

Easy Cod and Hamaguri Clam Acqua Pazza is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Easy Cod and Hamaguri Clam Acqua Pazza is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have easy cod and hamaguri clam acqua pazza using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy Cod and Hamaguri Clam Acqua Pazza:
  1. Prepare 2 fillets Cod (also good with sea bream, Spanish mackerel, or horse mackerel)
  2. Make ready 10 ★ Hamaguri Clams (Manila or asari clams also ok)
  3. Get 10 ★ Cherry tomatoes
  4. Make ready 3 ★ Asparagus
  5. Make ready 2 tbsp Olive oil
  6. Prepare 1 clove Garlic
  7. Get 100 ml White wine
  8. Get 100 ml Water
  9. Prepare 1 Krazy Salt (seasoned salt mix)
  10. Get 1 Black pepper
  11. Take 1 Dried parsley
  12. Make ready 1 Extra virgin olive oil
  13. Make ready 1 Lemon

Stick with cod if you like it plain. 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. Try not to simmer too much because the clams will shrink.

Instructions 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.

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. Try not to simmer too much because the clams will shrink. Heat a braiser or straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel and pepper flakes to the pan.

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