Outside of the eyes of Keven and Agnus in Aionios, within the region of Swordmarch is hidden the City. Here the citizens live their day to day lives free from the control of Mobius.
Within the city is the Michiba Canteen, where Michiba cooks up a number of wonderful dishes to feed the people of the City, should they feel like a night out enjoying dinner. One of these is a delicious seafood dish, an acqua pazza. This particularly one is aptly named Acqua Pazza a la City. The dish poaches fish and clams in an aromatic broth.
In order to flavor the broth, we will use onions, garlic, mushrooms, olives, capers, tomatoes, and white wine. The clams as well will do their part in infusing some flavor into the broth. The fish will simmer in this broth, absorbing all of these flavors. It’s a very simple, but flavorful seafood dish. I can see why it’s such a popular dish in the City. Easy and tasty!
Ingredients
4 skin-on fish filets (such as cod, haddock, snapper, or sea bass)
20 littleneck clams, cleaned
4 Campari tomatoes, stems removed and halved
½ cup Kalamata olives, pitted
1 small onion, sliced
2 tbsp capers
½ cup white wine
1 cup vegetable broth
1 cup water
⅓ cup petite mushrooms
2 cloves garlic, sliced
¼ cup parsley, chopped
Salt and black pepper
Olive oil
Place a large pan over medium heat. Add a tablespoon or two of olive oil and swirl to coat the pan. Add the onion and mushrooms to the pan. Sauté for about 3-5 minutes, until the onions and mushrooms begin to soften, stirring often. Add the garlic and sauté for about one minute, until fragrant.
Add the white wine, deglaze the pan, and scrape up any brown bits that may exist on the pan. Allow the wine to simmer for about two minutes. Add the water, vegetable broth, tomatoes, olives, and capers. Stir the contents through the broth and season with salt and black pepper. Stir the seasoning into the broth.
Bring the broth to a simmer and then reduce the heat to low to maintain a simmer. Place a lid on the pan and allow it to simmer for 15 minutes to soften the vegetables and allow the flavors to meld.
While the broth simmers, prepare the fish. Season the fish filets on both sides with salt and black pepper. Ensure the clams are cleaned and ready to be cooked.
Once the broth is ready, nestle the fish filets into the broth and arrange the clams around the fish filets. Cover the pan with a lid, and allow it the seafood to simmer for about 10 minutes, or until the fish is opaque and cooked through and the clams have opened.
Remove the pan from the heat. To serve, spoon some of the broth into the center of a plate or shallow bowl, and then place a fish filet skin side up in the middle of a plate. Arrange 4-5 clams around the fish filet along with some of the vegetables. Garnish the fish with the chopped parsley. Enjoy!