Name: Aquapazza
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: Serves 2-4
Cuisine: Italian Cuisine
Ingredients: Sea Bream 400-500g; Clams approx. 300g; Cherry Tomatoes 16 pcs; Olive Oil (to taste); Salt (to taste); Parsley (minced) (to taste); Water (to taste); Hot Water (to taste)

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Original: English

Aquapazza

by 日高良実のACQUAPAZZAチャンネル

An authentic Aquapazza recipe using a whole fish. This guide meticulously explains everything from preparation to cooking, the secrets to extracting umami from clams and tomatoes, and even the professional restaurant technique for serving fish (decoupage). Enjoy a restaurant-quality dish in your own home.

Ingredients

Scale:

Main Ingredients (Serves 2-4)

Sea Bream 400-500g
Clams approx. 300g
Cherry Tomatoes 16 pcs

Steps

Prepare the sea bream by removing scales, innards, and gills, then rinse thoroughly.
🕒 01:06
Trim off the tail fin, dorsal fin, anal fin, and pectoral fins as they can interfere with cooking.
🕒 01:10
Make incisions in the thickest part of the sea bream fillet. (This is the key!) This allows for quicker cooking and better flavor penetration.
🕒 01:39
Season the entire sea bream with salt. (This is the key!) Aim for about 1% of the fish's weight (approx. 5g for a 500g fish). Lightly season the inside as well.
🕒 01:59
Let it rest for about 10 minutes, then wipe away any moisture (scum) that has come out of the sea bream with a paper towel.
🕒 02:25
If the sea bream does not fit in the pan, cut it in half.
🕒 02:48
If using an iron pan, preheat it empty. This step is not necessary for non-stick coated pans.
🕒 03:15
Once the pan is heated, add olive oil and sear the sea bream skin-side down.
🕒 03:33
Sear the sea bream skin until fragrant. (This is the key!) This prevents the flesh from breaking apart during simmering and infuses the broth with the aroma of the skin.
🕒 04:03
Start with high heat, then reduce to low after adding the sea bream and cook gently. Use a spatula to get color on all sides, including crevices.
🕒 04:53
Once one side is browned, flip the fish. Tilt the pan and use the rendered fat to sear the other side for an even cook.
🕒 05:31
Sear the other side until fragrant. If the heat becomes intense and you hear a high-pitched sizzle, it indicates the oil and moisture are emulsifying.
🕒 05:51
Wipe away any excess cooking oil with a paper towel.
🕒 06:36
Increase heat to high and add enough water or hot water to come halfway up the sea bream. Always simmer on high heat. (This is the key!) Scum from fresh fish is umami, so don't remove it. If there's an off-odor or the fish is not fresh, you can remove it.
🕒 06:44
Once boiling, spoon the broth over the fish as it simmers.
🕒 07:24
Add the clams to the pot. (This is the key!) The umami from the glutamic acid in the clams is perfect for enhancing the fish's flavor.
🕒 08:38
If using semi-dried tomatoes, add them at this stage and simmer to extract their flavor.
🕒 10:03
If the liquid reduces too much, add more water or hot water. The ideal consistency is when the broth still remains when the pan is tilted.
🕒 10:39
Add the cherry tomatoes and simmer briefly. (This is the key!) Overcooking fresh tomatoes will turn them into tomato sauce. Simmer just enough to release their flavor.
🕒 10:54
If the liquid is insufficient, add water to adjust. The goal is to create a simmered fish broth, not a sauce.
🕒 11:14
Finally, generously add extra virgin olive oil. (This is the key!) Aim for about 1/4 to 1/5 of the broth volume, more than you might expect. This emulsifies the water and oil, spreading the umami throughout.
🕒 11:42
Garnish with minced parsley and serve. Plate the dish.
🕒 12:47
(Decoupage) Remove all the clams from around the plated sea bream.
🕒 13:39
Arrange the cherry tomatoes to the side of the large plate.
🕒 14:03
Separate the cheek portion of the sea bream. Insert a fork or spoon under the pectoral fin and cut it away with a knife.
🕒 14:08
Separate the head section from the upper fillet. Make an incision with a knife (or spoon) between the dorsal and anal fins.
🕒 14:33
Slide a spoon along the backbone from the skin side, separating the flesh from the bone. Gently lift the bone with a fork and serve the upper fillet in three portions.
🕒 14:56
Remove the belly bones from the ventral side of the upper fillet. Insert a spoon under the bone and use a fork to lift it out.
🕒 15:22
With the skin side down, pull the fillet towards you using the edge of the plate to flip it over. (This is the key!) This avoids putting stress on the fish and prevents it from breaking apart.
🕒 16:06
Before removing the lower fillet, detach the dorsal and anal fins from tail to head. Scrape along the backbone with a spoon to loosen the flesh. Hold the bone with a fork, lift it, and serve the lower fillet in three portions. Also, take out the flesh from the cheek area. Finally, drizzle with the cooking liquid.
🕒 16:38