Recipe: Delicious Easy Cod and Hamaguri Clam Acqua Pazza

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Easy Cod and Hamaguri Clam Acqua Pazza

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We hope you got insight from reading it, now let’s go back to easy cod and hamaguri clam acqua pazza recipe. To make easy cod and hamaguri clam acqua pazza you only need 13 ingredients and 6 steps. Here is how you achieve it.

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

  1. Prepare 2 fillets of Cod (also good with sea bream, Spanish mackerel, or horse mackerel).
  2. Prepare 10 of ★ Hamaguri Clams (Manila or asari clams also ok).
  3. Use 10 of ★ Cherry tomatoes.
  4. You need 3 of ★ Asparagus.
  5. You need 2 tbsp of Olive oil.
  6. You need 1 clove of Garlic.
  7. Provide 100 ml of White wine.
  8. You need 100 ml of Water.
  9. Use 1 of Krazy Salt (seasoned salt mix).
  10. Provide 1 of Black pepper.
  11. Provide 1 of Dried parsley.
  12. Prepare 1 of Extra virgin olive oil.
  13. Prepare 1 of 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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Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper. In a heavy skillet just large enough to fit fish heat oil over moderately high. Try Anna Hansen's impressive main course of cod with clams and chorizo or Alan Murchison's sea trout with ruby chard and clams – all featured in this collection of clam recipes. When cooking clams ensure that they are fresh, this is indicated by their closed shells – any open shelled clams should be discarded.

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