Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easy acqua pazza with cod and shrimp heads. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Heat a braiser or straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel and pepper flakes to the pan. You can make it all the same with striped pigfish or sea bream. It's also great with Manila clams.
Easy Acqua Pazza with Cod and Shrimp Heads is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Easy Acqua Pazza with Cod and Shrimp Heads is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have easy acqua pazza with cod and shrimp heads using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Easy Acqua Pazza with Cod and Shrimp Heads:
- Get 4 Cod fillets
- Prepare 4 Shrimp (w/ heads)
- Make ready 2 Tomatoes (medium)
- Make ready 1 Red chili pepper
- Make ready 1 clove Thinly sliced garlic
- Get 200 ml Water
- Get 1 Herb salt
- Get 1 Olives
- Make ready 1 Parsley or Italian parsley
- Take 1 tbsp plus Olive oil
Once golden and fragrant, add the tomatoes and a pinch of salt. Arrange snapper fillets in single layer in large nonstick skillet. To check the fish is cooked, go to the thickest part up near the head - if the flesh flakes easily away from the bone, it's done. Remove to a plate, spoon over the veg and juices, drizzle with extra virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice.
Instructions to make Easy Acqua Pazza with Cod and Shrimp Heads:
- Dice the tomato into 2-3 cm cubes. Thinly slice the garlic. Salt and pepper the cod. Prep the shrimp.
- Put the olive oil, red chili pepper, and garlic into a frying pan and sauté over low heat. Add the cod and cook both sides over medium heat.
- Add the shrimp. Quickly cook both sides, and add the water and tomatoes. When it comes to a boil, simmer for 4 minutes over medium to high heat as you pour the broth over the fish.
- Add the olive oil, and season with herb salt once the acqua pazza comes to a boil. Dish it up, and scatter parsley on top.
To check the fish is cooked, go to the thickest part up near the head - if the flesh flakes easily away from the bone, it's done. Remove to a plate, spoon over the veg and juices, drizzle with extra virgin olive oil, scatter over the lemony herbs, then squeeze over the lemon juice. The Acqua Pazza fish leftovers can become a delicious sauce for pasta. Once cooked, separate the fish from the liquid. After taht, sauté the pasta along with a cup of the Acqua Pazza liquid, until completely absorbed.
So that’s going to wrap it up with this special food easy acqua pazza with cod and shrimp heads recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
