Step-by-Step Guide to Make Homemade Delicious Acqua Pazza Using Fish Fillets

Delicious Acqua Pazza Using Fish Fillets
Delicious Acqua Pazza Using Fish Fillets

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, delicious acqua pazza using fish fillets. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

To begin with this particular recipe, we have to first prepare a few components. You can have delicious acqua pazza using fish fillets using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Delicious Acqua Pazza Using Fish Fillets-
  1. Get 2 Alphonsino (or sea bass and cod)
  2. Take 10 Clams
  3. Make ready 1 clove Garlic (finely chopped)
  4. Make ready 6 ★ Cherry tomatoes (small)
  5. Prepare 1 dash ★ Italian parsley
  6. Take 4 ★ Black olives
  7. Make ready 1 dash ★ Oregano (dried)
  8. Make ready 1 dash ★ Thyme (dried)
  9. Get 150 ml ★ Water
  10. Take 50 ml ★ White wine
Instructions to make Delicious Acqua Pazza Using Fish Fillets-
  1. Sprinkle salt over the alphonsino fillets and set aside for about 15 minutes.
  2. Cut the cherry tomatoes in half. Slice the olives. Roughly chop the Italian parsley. Finely chop the garlic.
  3. Pat the [1] fish filets dry with a paper towel.
  4. Pour a generous amount of olive oil (not listed in the ingredients) into a deep frying pan and add the garlic to infuse the oil.
  5. Place the fish fillets with the skin sides down. Fry over a medium heat to prevent the garlic from burning (you don't need to thoroughly cook the fillets at this point).
  6. Once the fish skin is crispy and golden brown, add all of the ★ ingredients. Cover with a lid and steam the contents in the pan (add 1/2 the amount of the parsley).
  7. Once the clams open and the olive oil and water have emulsified, taste and season with salt, if necessary (keep in mind that the clams and fish are quite salty).
  8. Garnish with the remaining parsley and serve.

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