Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, easy acqua pazza with fish fillets. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Easy Acqua Pazza with Fish Fillets. I made a fish recipe that goes well with white wine. It was made with dried tomatoes originally, but I didn't have them so I used cherry tomatoes instead.
Easy Acqua Pazza with Fish Fillets is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Easy Acqua Pazza with Fish Fillets is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have easy acqua pazza with fish fillets using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy Acqua Pazza with Fish Fillets:
- Prepare 4 fillets Lightly salted cod (or golden red fish, bream or plaice)
- Get 1 pack Clams
- Take 6 Cherry tomatoes
- Prepare 25 grams Black olives, sliced
- Take 2 clove Garlic, sliced
- Prepare 1 knob Ginger (julienned)
- Get 2 tbsp Olive oil
- Take 1 Salt and pepper
- Make ready 200 ml ● Water
- Make ready 1 tsp ● Consomme powder
- Get 1 small amout Parsley
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. Recipe by EnjoyKitchen Cooking fish in Acqua Pazza, or "crazy water" is a great way to ensure you end up with a moist, tasty dish.
Instructions to make Easy Acqua Pazza with Fish Fillets:
- Rub the clams to wash the shells and soak in a bowl of plenty of water with 2 tablespoons of salt to de-grit.
- Cut the cherry tomatoes in half. Julienne the ginger and slice the garlic. I used sliced olives, but if they're whole, slice.
- Heat olive oil in a frying pan. Add the ginger and garlic and fry over low heat until aromatic. Arrange the cod fillets and add the ● ingredients.
- Add the drained clams and cover with a lid. Cook until the clams open.
- Taste the broth and season with salt and pepper if necessary. Toss the with black olives, cherry tomatoes and parsley. Serve.
This recipe was created after a trip to Italy many years ago, where the little tomatoes, or pomodorini are used in the sauce to cook the fish. We used cod in this recipe, but you could use any meaty whitefish fillets. Cherry tomatoes (or regular tomatoes, lockdown limitation) New potatoes (or regular potatoes. Coat the fish with the ground fennel and season liberally with salt. Heat a braiser or straight-sided skillet over medium-high heat.
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