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Acqua Pazza Made In A Tajine Recipe

Acqua Pazza made in a Tajine Recipe
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Serving : 2
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Prepare the ingredients before making Acqua Pazza made in a Tajine in your home. Then, follow these steps below to serve Acqua Pazza made in a Tajine for your family or friends.

Ingredients: Acqua Pazza made in a Tajine

  • 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
  • A
  • 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)
  • B
  • 100 cc Dried Vermouth wine (Or spicy white whine)
  • 50 ml Water
  • Other ingredients (for the finishing touches)
  • 1 Lemon
  • 1 Herbs such as italian parsley (as desired)
  • 1 dash Olive oil
  • 1 dash Soy sauce

How to Make Acqua Pazza made in a Tajine

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Acqua Pazza made in a Tajine in your home by yourself.

    Step 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).
  • Step 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.
  • Step 3
  • Arrange the ingredients for step A in the same order as the ingredients list.
  • Step 4
  • Fry finely chopped garlic in olive oil in a pan until aromatic, and then fry the fish on both sides until well-done.
  • Step 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).
  • Step 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.
  • Step 7
  • Transfer the fish to the Tajine pot on medium heat, add the asari clams and add the ingredients from step A in order.
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 11
  • The salted anchovies, olives, and cape add flavor to the soup, but add salt if it is a little weak.
  • Step 12
  • Decorate with basil and Italian parsley to your preference, and add drizzle it with lemon for the finishing touch.
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