Acqua Pazza
- Cook
- 18 min
[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, minced
2 oil-packed anchovy fillets, drained, finely chopped
8 mussels, scrubbed, 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
Garnish
Italian parsley
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.
Remove fillets and add garlic, capers, anchovy and stir once. Place fillets back in the pot skin-side up.
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.
Spoon sauce over the fish and serve.
The skin will detach from the pot once it is completely rendered and crisp. Avoid flipping too early.
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