Cod (also good with sea bream, Spanish mackerel, or horse mackerel)
★ Hamaguri Clams (Manila or asari clams also ok)
★ Cherry tomatoes
Krazy Salt (seasoned salt mix)
Extra virgin olive oil
Mince garlic. Chop cherry tomatoes in half. Smoothen the asparagus with a peeler and chop diagonally. Immerse clam in water and rinse thoroughly.
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.
If you are using fresh cod or sea bream, make sure to marinate the fillets with salt.
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.
When the hamaguri clams open up, season with Krazy salt and black pepper. Drizzle on the extra virgin olive oil.
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.
I used cod this time because it was cheap, but if you use red sea bream it becomes very rich and tasty! Stick with cod if you like it plain. I actually prefer sea bream. Try not to simmer too much because the clams will shrink.