Dried Horse Mackerel Poached in Acqua Pazza (Tomato Garlic Broth)

Acqua pazza is a dish in which seafood is simmered with water and white wine. This recipe is a Japanese-style acqua pazza, made with dried horse mackerel.

Dried Horse Mackerel Poached in Acqua Pazza (Tomato Garlic Broth)
Photographed by HIDETOSHI HARA

Recipe by
Ryuta Kijima







Calorie count is per serving

Ingredients (Serves 2)

  • 1 dried horse mackerel (large)
  • 200 g asari clams
  • 8 cherry tomatoes
  • 2 cloves garlic
  • 2 shiso leaves

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • 100 ml white wine

    Or sake

  • Olive oil
  • Salt
  • Black pepper (coarsely ground)



Use a paper towel to remove excess moisture from the dried fish. Rub and wash the clams. Remove the stems from the tomatoes. Crush the garlic with the flat of a knife. Peel and remove the core. Coarsely mince the shiso leaves.


Heat 2 tbsp of olive oil and garlic in a frying pan over low heat. Remove the garlic when golden brown. Turn the heat up to medium and place the fish skin side down. Cook for two minutes and turn over.


Add the clams and tomatoes. Return the garlic. Add white wine and bring to a gentle boil. Add 100 ml of water and raise the heat to medium-high. Once it starts to bubble, pour the soup over the fish several times while simmering for 6-7 minutes.


Add 3 tbsp of olive oil to the pan while shaking it. Continue shaking until the soup becomes cloudy. Adjust the taste with a pinch of salt. Sprinkle with black pepper and pour into individual bowls. Sprinkle with minced shiso leaves.