Orata all'acqua Pazza (Poached Sea Bream)

Name: Orata all'acqua Pazza (Poached Sea Bream)
Yield: 2 servings
Cuisine: American
Ingredients: 1 Sea Bream; 20 Manila clams; 1 pack Snap peas (strings removed); 6 Cherry tomatoes; 3 tbsp Extra virgin olive oil; 1 tbsp Garlic (minced); 2 tsp Basil (dried); 1 tsp Oregano (dried); 1 tsp Thyme (dried); 100 ml White wine; 50 ml Water; 1 dash Salt

cookpad.japan @cookpad_jp

I've been making acqua pazza for quite some time now, but decided to upload the recipe since hitting upon the idea of serving it with olive oil.

If it looks like too much of the liquid is evaporating during steaming, add some extra water to the pan. Recipe by Maki Kaoru

I've been making acqua pazza for quite some time now, but decided to upload the recipe since hitting upon the idea of serving it with olive oil.

If it looks like too much of the liquid is evaporating during steaming, add some extra water to the pan. Recipe by Maki Kaoru

cookpad.japan @cookpad_jp

I've been making acqua pazza for quite some time now, but decided to upload the recipe since hitting upon the idea of serving it with olive oil.

If it looks like too much of the liquid is evaporating during steaming, add some extra water to the pan. Recipe by Maki Kaoru

I've been making acqua pazza for quite some time now, but decided to upload the recipe since hitting upon the idea of serving it with olive oil.

If it looks like too much of the liquid is evaporating during steaming, add some extra water to the pan. Recipe by Maki Kaoru

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Ingredients

2 servings

1Sea Bream
20Manila clams
1pack Snap peas (strings removed)
6Cherry tomatoes
3 tbspExtra virgin olive oil
1 tbspGarlic (minced)
2 tspBasil (dried)
1 tspOregano (dried)
1 tspThyme (dried)
100 mlWhite wine
50 mlWater
1 dashSalt

Saved

Steps

1

Remove the scales, guts and gills from the fish (ask your fishmonger to do this for you). Make 2 diagonal and parallel slits on each side of the fish.
2

In a deep pan, add 2 tablespoons of olive oil and the garlic. Heat the oil gradually over a low heat.
3

When fragrant, add the fish, presentation-side down.
4

When golden brown, flip the fish.
5

Add the manila clams and white wine. Flambé the wine to evaporate the alcohol (alternatively, reduce the wine by half.) Add water and cover the pan. Steam over a medium-heat.
6

Once the clams open, add the snap peas and cherry tomatoes. When the snap peas are bright green, it's done.
7

Drizzle the fish with 1 tablespoon of olive oil and plate at the table. Add salt if desired.