Step-by-Step Guide to Make Award-winning Easy Cod and Hamaguri Clam Acqua Pazza

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy cod and hamaguri clam acqua pazza. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we must prepare a few ingredients. You can cook easy cod and hamaguri clam acqua pazza using 13 ingredients and 6 steps. Here is how you cook that.

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

Steps 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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