Easy Acqua Pazza

• 4 fillets Fish fillets
• 2 clove Garlic (finely chopped)
• 1 pack Asari clams (as many as you like)
• 10 Cherry tomatoes (as many as you like)
• 1 pack Shimeji mushrooms
• 200 ml Water
• 200 ml White wine
• 1 dash Salt and pepper
• 2 tbsp Olive oil
• 1 Dried parsley (optional)
• 1 tsp Salt (to de-grit the clams)

1. Add salt into a bowl of water.
2. Soak the clams to de-grit.
3. Prepare the fish (when using a whole fish, remove the scales, guts and gills, then wipe with a paper towel).
4. Lightly dry the excess water off the fillet with a paper towel.
5. Chop the tomatoes in half.
6. Slice off the stem of the shimeji mushrooms.
7. Mince the garlic.
8. Rinse and scrub the de-gritted clams.
9. Salt and pepper the fish.
10. Add olive oil and minced garlic into the frying pan over low heat.
11. Heat the garlic until slightly browned and fragrant, then add the fish.
12. Cook until both sides are nicely browned.
13. When the fish is browned, add all ingredients marked with a .
14. Cover the pan with a lid, and simmer over medium heat for 10 minutes to let the alcohol evaporate.
15. (Simmer for 15 minutes when using a whole fish.)
16. Transfer the fish onto a serving dish.
17. Also dish up the remaining ingredients to serve!!
18. Scatter over some dried parsley if you like.

clove garlic, asari clams, tomatoes, pack, water, white wine, salt, olive oil, parsley, salt

Taken from cookpad.com/us/recipes/151601-easy-acqua-pazza (may not work)