Yoshimi Hidaka, owner and chef of the Italian restaurant 'Aqua Pazza', introduces an easy-to-make home version of the Southern Italian fisherman's dish that shares his restaurant's name, using fish fillets. This recipe allows you to easily enjoy an authentic Aqua Pazza, packed with the rich umami of fragrantly seared seafood, incorporating restaurant secrets.
Ingredients
Main Ingredients (2 servings)
- White Fish Fillets 2 pieces
- Clams (as much as you like)
- Sun-dried Tomatoes 8-10 pieces worth
- Parsley (a little)
- Garlic 1 clove
Seasonings
- Salt (to taste)
- Extra Virgin Olive Oil (as needed)
- Water (as needed)
Steps
- Sprinkle salt (to taste) generously all over the white fish fillets.
- Heat extra virgin olive oil (as needed) in a frying pan and sear the white fish fillets, skin-side down. Press down to prevent the flesh from curling, and cook until a fragrant, golden-brown crust forms. (Key Tip!) Keep the heat on low and be careful not to burn. Basting the fish with oil while cooking helps it cook through.
- Remove the fish from the pan.
- Use the oil remaining in the pan, add garlic (1 clove) and water (as needed).
- Add clams (as much as you like), cover, and let simmer for 10 minutes to 1 hour to extract flavor from the clams. Skim off any scum that rises. (Key Tip!) Even small clams will release more umami if you use a generous amount.
- Once the liquid has reduced, add more water (as needed).
- When the clams are cooked, add sun-dried tomatoes (8-10 pieces worth) and simmer, allowing everything to meld together.
- Turn off the heat and drizzle with extra virgin olive oil (as needed).
- Generously sprinkle with parsley (a little) and serve.
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