Deluxe Orata all'acqua Pazza (Poached Sea Bream)
Deluxe Orata all'acqua Pazza (Poached Sea Bream)

Hello everybody, it is O’Neill, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, deluxe orata all'acqua pazza (poached sea bream). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Deluxe Orata all'acqua Pazza (Poached Sea Bream) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Deluxe Orata all'acqua Pazza (Poached Sea Bream) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook deluxe orata all'acqua pazza (poached sea bream) using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Deluxe Orata all'acqua Pazza (Poached Sea Bream):
  1. Make ready 1 Sea Bream
  2. Prepare 15 Manila clams
  3. Take 10 Olives
  4. Make ready 15 Cherry tomatoes
  5. Get 1/2 Zucchini
  6. Make ready 100 ml White wine
  7. Prepare 200 ml Water
  8. Prepare 1 clove, minced Garlic
  9. Take 2 tbsp Olive oil
Step by Step to make Deluxe Orata all'acqua Pazza (Poached Sea Bream):
  1. Generously sprinkle the outer surface of the sea bream with salt. Then generously salt the inside of the fish, too. Clean (purge) the manila clams. Cut the zucchini into 1 cm cubes. Halve the olives, if desired.
  2. In a pan, heat 2 tablespoons of olive oil and add the minced garlic. When fragrant, add the fish to the pan (remove the garlic so that it doesn't burn).
  3. When the fish is slightly charred, turn it over and also flip the zucchini. Add all the clams and pour in the white wine, then cover the pan with a lid.
  4. Cook the fish, covered, for about 1 minute, then add the tomatoes, olives and water. Cover the pan and cook for another 10 minutes.
  5. When all the clams are open and the fish is cooked through, remove the lid and season with salt and pepper. Once the soup thickens slightly, it's done.
  6. Drizzle with 1 tablespoon of olive oil (not listed in ingredients) and sprinkle with the garlic (from Step 2) and minced parsley (not listed in ingredients).
  7. Served with basil tagliatelle.

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