Acqua Pazza with Mediterranean Flavors

Ingredients

• 500g (1.1 lb) fish fillets (such as sea bass or red snapper) 500g (1.1 lb) fish fillets (such as sea bass or red snapper)
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) clams, scrubbed 500g (1.1 lb) clams, scrubbed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 500g (1.1 lb) ripe tomatoes, diced 500g (1.1 lb) ripe tomatoes, diced
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60ml) Kalamata olives, pitted and halved 1/4 cup (60ml) Kalamata olives, pitted and halved
• 2 tablespoons capers 2 tablespoons capers
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 38g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the sliced onion, minced garlic, and chili pepper. Sauté until the onion becomes translucent.
2. 2.
   Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.
3. 3.
   Pour in the fish or vegetable broth and white wine. Bring the mixture to a simmer.
4. 4.
   Add the fish fillets, shrimp, and clams to the skillet. Season with salt, pepper, dried oregano, and dried thyme.
5. 5.
   Cover the skillet and let the seafood cook for about 8-10 minutes, or until the fish is cooked through and the clams have opened.
6. 6.
   Stir in the Kalamata olives and capers, allowing them to infuse their flavors into the broth.
7. 7.
   Remove from heat and garnish with fresh basil leaves and parsley.
8. 8.
   Serve the Acqua Pazza hot with crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fillets, thaw them thoroughly before cooking to maintain their texture and flavor.
• Clams — Before cooking, discard any clams that are cracked or do not close when tapped. Rinse the clams under cold water to remove any sand or grit.
• Tomatoes — Opt for ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Serve the Acqua Pazza with a squeeze of fresh lemon juice for a burst of acidity.
• Customize the seafood selection based on your preferences and availability.
• Add a splash of white wine during the cooking process to enhance the flavors even further.
• Experiment with different herbs and spices to create your own unique twist on this classic dish.

Serving advice

Serve the Acqua Pazza in shallow bowls, ensuring each serving contains a generous amount of seafood and flavorful broth. Accompany it with crusty bread to mop up the delicious juices.

Presentation advice

Garnish the Acqua Pazza with a sprinkle of fresh herbs, such as basil and parsley, to add a pop of color. Arrange the seafood attractively on top of the broth and serve it with a side of crusty bread for an inviting presentation.