Easy Cod and Hamaguri Clam Acqua Pazza

Easy Cod and Hamaguri Clam Acqua Pazza

It's seasoned rather simply, but the simple flavors of white fish and clam add to the delicious soup.

Ingredients: 2 servings

Cod (also good with sea bream, Spanish mackerel, or horse mackerel)
2 fillets
★ Hamaguri Clams (Manila or asari clams also ok)
★ Cherry tomatoes
★ Asparagus
3 (large)
Olive oil
2 tablespoons
1 clove
White wine
100 ml
100 ml
Krazy Salt (seasoned salt mix)
to taste
Black pepper
to taste
Dried parsley
as needed
Extra virgin olive oil
as needed
as needed


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.

Story Behind this Recipe

Our family's acqua pazza when the clams are cheap.