Vermicular | Acqua Pazza

Acqua Pazza

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
18 min
Cooking Steps

[MED] 3 min

[LOW] 15 min


4 (5 oz each) red snapper fillets, skin-on

2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers, drained and minced
2 oil-packed anchovy fillets, drained and finely chopped

8 mussels, scrubbed and debearded
8 Manila clams, scrubbed
8 cherry tomatoes
8 black olives
4 sprigs fresh thyme
1 bay leaf
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons white wine

Italian parsley

  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear fillets skin-side down for about 3 minutes or until skin is golden brown.

  2. Remove fillets and add garlic, capers, anchovy and stir once. Place fillets back in the pot skin-side up.

  3. Add clams, mussels, tomatoes, olives, thyme and bay leaf. Sprinkle with salt and pepper and drizzle white wine on top. Cover and simmer over [LOW] heat for 15 minutes.

  4. Spoon sauce over fish and serve.

  • The skin will detach from the pan once the skin is completely rendered and crisp. Do not try to flip too early.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo