Aqua Pazza

Aqua Pazza

Ingredients (4 servings)

Sea bream - 1 whole
Salt and black pepper - a pinch of each
Clams (pre-soaked and sand removed) - 16 pieces
Anchovies - 2 fillets
Cherry tomatoes - 8 pieces
Garlic - 1 clove
Red chili pepper - 1 piece
Olive oil - 3 tablespoons
Stuffed olives - 8 pieces
Capers - 2 tablespoons
Thyme - 4 sprigs

White wine - 50ml
Water - 50ml
Italian parsley - a small amount

Spaghetti - 200g
Salt - as needed
Italian parsley - a small amount


1. Prepare the sea bream by removing any scales, making incisions in the flesh and seasoning with salt and black pepper. Rinse the pre-soaked clams and drain them in a sieve. Finely chop the anchovies, halve the cherry tomatoes and cut the garlic cloves in half, removing the seeds. Remove the seeds from the red pepper.

2. In the DISC, heat the olive oil over medium heat and add the garlic and red pepper. When fragrant, add the anchovies and mix. Add the sea bream, clams, cherry tomatoes, olives, capers and thyme.

3. Pour the white wine and water into the pan from step 2, cover and simmer over medium heat for about 6 to 8 minutes.

4. When the clams have opened and everything is cooked through, sprinkle with chopped Italian parsley.


  1. Cook the spaghetti in salted boiling water according to package directions.
  2. Add the cooked spaghetti from step 1 to the remaining Acqua Pazza broth. Toss to combine, season to taste with salt if necessary, and sprinkle with chopped Italian parsley.


Quick tip

Adjust the cooking time according to the size of the sea bream.

This dish is a luxurious menu that can easily impress your guests when a whole fish fits in and brings cheers to the table. Even bone-in fish cooks well with the high sealing lid and the infrared effect of the charcoal, resulting in moist and tender flesh.

The delicious soup, rich in seafood flavors, is highly recommended to be fully enjoyed by using it as a sauce for the finishing pasta. If you have leftover cherry tomatoes, olives, capers, or other ingredients, feel free to add them to taste.

Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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