Acqua Pazza made in a Tajine Recipe

Name: Acqua Pazza made in a Tajine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 one fish Sea Bream (use your favorite white-meat fish).; 1 clove Garlic (finely chopped); 1 Olive oil; 10 clams Asari or Manila clams in their shells, de-sanded and washed; 8 tomatoes Cherry tomatoes (remove the stem); 1 whole tomato Dried tomatoes (finely chopped); 2 anchovies Anchovies (finely chopped); 6 olives Black olives (just cut them in half); 1 dash less than a teaspoon Caper (as-is); 100 cc Dried Vermouth wine (Or spicy white whine); 50 ml Water; 1 Lemon; 1 Herbs such as italian parsley (as desired); 1 dash Olive oil; 1 dash Soy sauce

Servings: persons

1 one fish Sea Bream (use your favorite white-meat fish).
1 clove Garlic (finely chopped)
1 Olive oil
10 clams Asari or Manila clams in their shells, de-sanded and washed
8 tomatoes Cherry tomatoes (remove the stem)
1 whole tomato Dried tomatoes (finely chopped)
2 anchovies Anchovies (finely chopped)
6 olives Black olives (just cut them in half)
1 dash less than a teaspoon Caper (as-is)
100 cc Dried Vermouth wine (Or spicy white whine)
50 ml Water
1 Lemon
1 Herbs such as italian parsley (as desired)
1 dash Olive oil
1 dash Soy sauce

1
After washing the sand off of the Asari clams, remove from water and leave at room temperature for about an hour.
2
(This brings out the umami).
3
After salting the fish, let it set for a while to completely remove the moisture (This removes the fish smell).
4
Lightly season with pepper.
5
Arrange the ingredients for step A in the same order as the ingredients list.
6
Fry finely chopped garlic in olive oil in a pan until aromatic, and then fry the fish on both sides until well-done.
7
You can also cook the ingredients from step 4 directly in the Tajine pot without using a pan.
8
(The skin sometimes sticks to the pot, so I used a pan).
9
It will cook through once you cover it, so you do not need to cook it completely.
10
Lightly browning both sides should be sufficient.
11
Transfer the fish to the Tajine pot on medium heat, add the asari clams and add the ingredients from step A in order.
12
After warming the Tajine pot, add the mixed ingredients from step B, cover with a lid and cook for 10 minutes at medium heat (Adjust according to the size of the fish).
13
If you don't use a Tajine pot, put the ingredients into the pan you used to fry the fish.
14
In this case, use the same amount of vermoth.
15
After 10 minutes has passed, turn off the heat and let steam for 5 minutes.
16
Uncover, add a little olive oil and soy sauce and it's done.
17
The salted anchovies, olives, and cape add flavor to the soup, but add salt if it is a little weak.
18
Decorate with basil and Italian parsley to your preference, and add drizzle it with lemon for the finishing touch.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 one fish Sea Bream (use your favorite white-meat fish)., 1 clove Garlic (finely chopped), 1 Olive oil, 10 clams Asari or Manila clams in their shells, de-sanded and washed, and more.

Yes, Acqua Pazza made in a Tajine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Acqua Pazza made in a Tajine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions