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Isaki and Clam Acqua Pazza

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Fish

    • 🐟 1 whole isaki fish (300g)
    • 🦪 150g clams (purged)

  • Vegetables

    • 🍅 6 cherry tomatoes
    • 🧅 1/2 onion (100g), sliced
    • 🥒 1/2 zucchini (85g), sliced
    • 🧄 1 clove garlic, crushed

  • Seasoning

    • 🧂 Pinch of salt
    • 2 tbsp olive oil
    • 2 tbsp white wine
    • Pinch of pepper
    • 200ml water

  • Garnish

    • Chopped parsley, for garnish

PASSOS

1

Sprinkle salt on the isaki fish and let it sit for 5 minutes. Pat dry with a paper towel and make two shallow cuts on the top side.

2

Slice the onion thinly, remove stems from cherry tomatoes, slice zucchini into 1cm pieces, and crush garlic after removing its core.

3

Heat olive oil and garlic in a pan over low heat until fragrant. Add onion and sauté until translucent, then add cherry tomatoes and zucchini, cooking until well combined.

4

Add white wine, water, salt, and pepper to the pan and bring to a boil. Place the fish on top, cut side up, and spoon the broth over it. Cook for 2 minutes.

5

Add clams to the pan, cover, and simmer on low heat for 15 minutes until the fish is cooked through.

6

Serve the dish on a plate and garnish with chopped parsley.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 30g
    Proteína
  • 10g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

You can substitute isaki with other white fish fillets for convenience.Serve with crusty bread to soak up the flavorful broth.Use fresh clams for the best taste and texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.