Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy acqua pazza with cod and shrimp heads. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Easy Acqua Pazza with Cod and Shrimp Heads is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Easy Acqua Pazza with Cod and Shrimp Heads is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To get started with this particular 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 it.
The ingredients needed to make Easy Acqua Pazza with Cod and Shrimp Heads:
- Make ready 4 Cod fillets
- Get 4 Shrimp (w/ heads)
- Make ready 2 Tomatoes (medium)
- Get 1 Red chili pepper
- Prepare 1 clove Thinly sliced garlic
- Prepare 200 ml Water
- Get 1 Herb salt
- Get 1 Olives
- Get 1 Parsley or Italian parsley
- Prepare 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 your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
