Simple Grunt Acqua Pazza

• 2 Grunt, about 25 cm
• 150 grams Manila clams
• 2 Tomato
• 1 Red chili pepper (cut into thin round slices)
• 1 clove Garlic (thinly sliced)
• 200 ml Water
• 6 Olives
• 1 tbsp Parsley (finely chopped)
• 1 Herb salt

1. Cut the tomato into 3 cm cubes.
2. Flavor the grunt with salt and pepper.
3. Add the olive oil, red chili pepper, and garlic to a frying pan and cook on low heat.
4. Add the grunt and cook both sides on high heat.
5. Add water to Step 2, then add the tomato, olives, and Manila clams.
6. Simmer on high heat for 8 minutes while coating the fish with the sauce.
7. Flavor with herb salt.
8. Transfer to a serving place and garnish with parsley.

grunt, manila clams, tomato, red chili pepper, clove garlic, water, olives, parsley, salt

Taken from cookpad.com/us/recipes/148243-simple-grunt-acqua-pazza (may not work)