Acqua Pazza made in a Tajine

Name: Acqua Pazza made in a Tajine
Yield: 2 servings
Cuisine: American
Ingredients: 1 one fish Sea Bream (use your favorite white-meat fish).; 1 clove Garlic (finely chopped); 1 Olive oil; 10 clams Asari or Manila clams in their shells, de-sanded and washed; 8 tomatoes Cherry tomatoes (remove the stem); 1 whole tomato Dried tomatoes (finely chopped); 2 anchovies Anchovies (finely chopped); 6 olives Black olives (just cut them in half); 1 dash less than a teaspoon Caper (as-is); 100 cc Dried Vermouth wine (Or spicy white whine); 50 ml Water; 1 Lemon; 1 Herbs such as italian parsley (as desired); 1 dash Olive oil; 1 dash Soy sauce

cookpad.japan @cookpad_jp

I wanted to try making this using a Tajine pot.

Dry vermouth is a wine flavored with herbs, so it makes the dish smell great. You can also use it with other dishes that use herbs. Sweet vermouth makes it too sweet, so I recommend using dry vermouth when making this. For 2 people. Recipe by Yuripomu

I wanted to try making this using a Tajine pot.

cookpad.japan @cookpad_jp

I wanted to try making this using a Tajine pot.

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Ingredients

2 servings

1one fish Sea Bream (use your favorite white-meat fish).
1 cloveGarlic (finely chopped)
1Olive oil
10clams Asari or Manila clams in their shells, de-sanded and washed
A
8tomatoes Cherry tomatoes (remove the stem)
1whole tomato Dried tomatoes (finely chopped)
2anchovies Anchovies (finely chopped)
6olives Black olives (just cut them in half)
1 dashless than a teaspoon Caper (as-is)
B
100cc Dried Vermouth wine (Or spicy white whine)
50 mlWater
Other ingredients (for the finishing touches)
1Lemon
1Herbs such as italian parsley (as desired)
1 dashOlive oil
1 dashSoy sauce

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Steps

1

After washing the sand off of the Asari clams, remove from water and leave at room temperature for about an hour. (This brings out the umami).
2

After salting the fish, let it set for a while to completely remove the moisture (This removes the fish smell). Lightly season with pepper.
3

Arrange the ingredients for step A in the same order as the ingredients list.
4

Fry finely chopped garlic in olive oil in a pan until aromatic, and then fry the fish on both sides until well-done.
5

You can also cook the ingredients from step 4 directly in the Tajine pot without using a pan. (The skin sometimes sticks to the pot, so I used a pan).
6

It will cook through once you cover it, so you do not need to cook it completely. Lightly browning both sides should be sufficient.
7

Transfer the fish to the Tajine pot on medium heat, add the asari clams and add the ingredients from step A in order.
8

After warming the Tajine pot, add the mixed ingredients from step B, cover with a lid and cook for 10 minutes at medium heat (Adjust according to the size of the fish).
9

If you don't use a Tajine pot, put the ingredients into the pan you used to fry the fish. In this case, use the same amount of vermoth.
10

After 10 minutes has passed, turn off the heat and let steam for 5 minutes. Uncover, add a little olive oil and soy sauce and it's done.
11

The salted anchovies, olives, and cape add flavor to the soup, but add salt if it is a little weak.
12

Decorate with basil and Italian parsley to your preference, and add drizzle it with lemon for the finishing touch.