Easy Acqua Pazza with Fish Fillets

1. 1

   Rub the clams to wash the shells and soak in a bowl of plenty of water with 2 tablespoons of salt to de-grit.

2. 2

   Cut the cherry tomatoes in half.

3. 3

   Julienne the ginger and slice the garlic.

4. 4

   I used sliced olives, but if they're whole, slice.

5. 5

   Heat olive oil in a frying pan.

6. 6

   Add the ginger and garlic and fry over low heat until aromatic.

7. 7

   Arrange the cod fillets and add the ingredients.

8. 8

   Add the drained clams and cover with a lid.

9. 9

   Cook until the clams open.

10. 10

    Taste the broth and season with salt and pepper if necessary.

11. 11

    Toss the with black olives, cherry tomatoes and parsley.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.