Hello, this is Pao.
Today’s recipe is a nutritious Acqua Pazza made in one pan, where fish and vegetables cook together!

The delicious soup made from salmon and clams is enhanced with plenty of seasonal spring cabbage and new onions!
You can also enjoy this dish with other white fish like sea bream or cod instead of salmon.

Ingredients (Serves 3–4)

Salmon fillets … 3 to 4 pieces
Salt … 1/3 tsp
Pepper … a pinch
Spring cabbage … 1/4 head
Clams … 200 g
New onion … 1 small
Asparagus … 3 stalks
Cherry tomatoes … 8
Black olives … to taste
Garlic … 1 clove (minced)
Olive oil … 2 tbsp
White wine or sake … 2 tbsp
Water … 150 ml
Salt and pepper … to taste
Anchovy fillets … 2 (optional)

Instructions

1.Cut the cabbage into 2–3 cm chunks. Dice the onion into 1 cm pieces. Cut the asparagus into 3 cm lengths.

2.Salt salmon, rest 5 min, pat dry, season with pepper. Rinse clams thoroughly after soaking.

3.Heat 1tbsp olive oil, cook salmon skin-side down until golden, flip briefly, then remove.

4.Add remaining olive oil and garlic, sauté until fragrant. Add onion (and minced anchovies, if using) until soft, then stir-fry cabbage until coated.

5.Return the salmon to the pan. Arrange clams around the fish. Add white wine and water. Cover and simmer for about 6 minutes.

6.With about 3 minutes remaining, add cherry tomatoes, asparagus, and black olives. When clams open and tomatoes soften, season with salt and pepper to taste and serve.

The salmon is tender and juicy! Enjoy the remaining broth with bread.
If you don’t have anchovies, just adjust seasoning with salt and pepper.

©Pao

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Kid-Friendly Fish Recipe♪ Salmon and Spring Cabbage Acqua Pazza!