Recipe of flavorful Easy Cod and Hamaguri Clam Acqua Pazza

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy cod and hamaguri clam acqua pazza. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Easy Cod and Hamaguri Clam Acqua Pazza is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Easy Cod and Hamaguri Clam Acqua Pazza is something which I have loved my entire life.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Easy Cod and Hamaguri Clam Acqua Pazza:

1. Make ready 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. Prepare 10 ★ Cherry tomatoes
4. Make ready 3 ★ Asparagus
5. Take 2 tbsp Olive oil
6. Get 1 clove Garlic
7. Take 100 ml White wine
8. Prepare 100 ml Water
9. Make ready 1 Krazy Salt (seasoned salt mix)
10. Take 1 Black pepper
11. Make ready 1 Dried parsley
12. Take 1 Extra virgin olive oil
13. Take 1 Lemon

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.

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