Recipe of Homemade Easy Acqua Pazza with Fish Fillets

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Easy Acqua Pazza with Fish Fillets.

Easy Acqua Pazza with Fish Fillets

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, easy acqua pazza with fish fillets. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Acqua Pazza with Fish Fillets is one of the most favored of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. Easy Acqua Pazza with Fish Fillets is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook easy acqua pazza with fish fillets using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy Acqua Pazza with Fish Fillets:

  1. {Get 4 fillets of Lightly salted cod (or golden red fish, bream or plaice).
  2. {Take 1 of pack Clams.
  3. {Prepare 6 of Cherry tomatoes.
  4. {Make ready 25 grams of Black olives, sliced.
  5. {Take 2 clove of Garlic, sliced.
  6. {Prepare 1 of knob Ginger (julienned).
  7. {Prepare 2 tbsp of Olive oil.
  8. {Get 1 of Salt and pepper.
  9. {Get 200 ml of ● Water.
  10. {Get 1 tsp of ● Consomme powder.
  11. {Take 1 small of amout Parsley.

Steps to make Easy Acqua Pazza with Fish Fillets:

  1. Rub the clams to wash the shells and soak in a bowl of plenty of water with 2 tablespoons of salt to de-grit..
  2. Cut the cherry tomatoes in half. Julienne the ginger and slice the garlic. I used sliced olives, but if they're whole, slice..
  3. 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..
  4. Add the drained clams and cover with a lid. Cook until the clams open..
  5. Taste the broth and season with salt and pepper if necessary. Toss the with black olives, cherry tomatoes and parsley. Serve..

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