Easy Acqua Pazza with Fish Fillets

Easy Acqua Pazza with Fish Fillets

It is easy to make Acqua Pazza using fish fillets.

Ingredients: 2 serving

Fish fillet (White fish such as sea bream )
2 pieces
Cherry tomatoes (or normal tomatoes)
about 7 ( 1/2 if you are using a normal tomato )
Manila clams (or Hamaguri clams)
about 200g ( To your liking )
1 clove
White wine (or sake)
2 tablespoons
Italian parsley (or dried parsley)
to taste
Salt and pepper
to taste
Olive oil
1 tablespoon


1. Sprinkle salt on the fish fillet and let it rest for 5 minutes. Mince the garlic in advance. Cut the cherry tomatoes in half. Cut the tomato into cubes if you are using a normal tomatoes.
2. Heat olive oil in a frying pan. Pat the fillet dry with a paper towel and fry the skin side of the fillet first over medium heat. Turn over the fish and fry both sides.
3. Add garlic and when it is fragrant, add cherry tomatoes, clams, 1/2 cup of water (not listed) and white wine.
4. When it starts to bubble, cover the pan with a lid and steam for 5 minutes.
5. Taste the soup and adjust the seasoning if needed with salt and pepper. Sprinkle shredded Italian Parsley and then it is done.

Story Behind this Recipe

I made a fish recipe that goes well with white wine.
It was made with dried tomatoes originally, but I didn't have them so I used cherry tomatoes instead.