Easy Cod and Hamaguri Clam Acqua Pazza

I just came up with this recipe for a party. You can make it all the same with striped pigfish or sea bream. It's also great with Manila clams. You could also use salt and pepper instead of herb salt. Add some white wine to make it more authentic.Add olives to your preference.You can use cherry tomatoes instead of regular tomatoes (chop in half). Recipe by Yuuyuu0221

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.The soup becomes markedly delicious when you add Hamaguri or Manila clams. Recipe by nimorecipe

A dish I came up for a house party.If you use fresh cod or other white fish, sprinkle with salt and pepper lightly on both sides before cooking. The clams adds flavor to the broth, so it's a must. Recipe by EnjoyKitchen

I always thought acqua pazza was made with a whole fish, but I tried using small sized fish fillets instead.The fish fillets and clams determine the saltiness of the entire dish. If you want to make you dish saltier, add anchovies or dried tomatoes. Recipe by Rockook

My mother taught me this recipe. You can make an amazing dish with cheap fish fillets like salmon, cod, and mackerel.You can avoid the fish from falling apart if you brown it first.Make sure to let the alcohol evaporate thoroughly!! Just use some cheap wine. Recipe by ASUTOMO

This is a variation of a recipe I saw in a magazine.Replacing the grunt with cod filet would also work. Recipe by Yuuyuu0221

I wanted to try making this using a Tajine pot.Dry vermouth is a wine flavored with herbs, so it makes the dish smell great. You can also use it with other dishes that use herbs. Sweet vermouth makes it too sweet, so I recommend using dry vermouth when making this. For 2 people. Recipe by Yuripomu

This is based on my 'Seasonal Isaki Acqua Pazza' recipe.Season with butter or lemon juice if you like. Fish vary in size so adjust the seasoning ingredients as needed. Recipe by HaradaKiTN

I simplified the recipe the fishmonger taught me when I bought hamaguri.This is my favourite taste as it is simple, using hamaguri without soup stock.If you aren't eating this straight away, take the hamaguri out of the saucepan, then reheat the soup before returning them to the pan. This will keep them puffed up. Recipe by Rapyuta hime

I was given a lot of large hamaguri clams so I decided to try to make a luxurious pasta.These hamaguri clams are slightly different from manila clams. They have a richer flavor that's excellent with pasta.To preserve the buttery fragrance, I recommend adding it last. Recipe by Arisu2000

I made this for my son's okuizome (weaning ceremony) since I had some leftover clams.Don't be impatient when adding the flour; take your time and add it gradually.If you like a thicker flavor, increase the amount of flour and butter (make sure the butter and flour are the same amount). Or, if you like a lighter taste, add some water or milk at the end to thin it out.The pepper helps bring out the flavors making it delicious. Recipe by Nikoru mama

Using lots of different acqua pazza recipes for reference, I modified them to my own style.You don't need to add salt or pepper, as the manila clams, cod, bacon and butter are all salty. It's delicious!Of course, if the flavour is a little bland, by all means, season it to your liking! Recipe by 07075013.