Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, acqua pazza made in a tajine. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Acqua Pazza made in a Tajine is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Acqua Pazza made in a Tajine is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have acqua pazza made in a tajine using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Acqua Pazza made in a Tajine:
- Prepare 1 one fish Sea Bream (use your favorite white-meat fish).
- Get 1 clove Garlic (finely chopped)
- Make ready 1 Olive oil
- Make ready 10 clams Asari or Manila clams in their shells, de-sanded and washed
- Get A
- Get 8 tomatoes Cherry tomatoes (remove the stem)
- Prepare 1 whole tomato Dried tomatoes (finely chopped)
- Prepare 2 anchovies Anchovies (finely chopped)
- Take 6 olives Black olives (just cut them in half)
- Get 1 dash less than a teaspoon Caper (as-is)
- Get B
- Prepare 100 cc Dried Vermouth wine (Or spicy white whine)
- Make ready 50 ml Water
- Prepare Other ingredients (for the finishing touches)
- Get 1 Lemon
- Prepare 1 Herbs such as italian parsley (as desired)
- Take 1 dash Olive oil
- Take 1 dash Soy sauce
Instructions to make Acqua Pazza made in a Tajine:
- 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).
- After salting the fish, let it set for a while to completely remove the moisture (This removes the fish smell). Lightly season with pepper.
- Arrange the ingredients for step A in the same order as the ingredients list.
- Fry finely chopped garlic in olive oil in a pan until aromatic, and then fry the fish on both sides until well-done.
- 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).
- It will cook through once you cover it, so you do not need to cook it completely. Lightly browning both sides should be sufficient.
- Transfer the fish to the Tajine pot on medium heat, add the asari clams and add the ingredients from step A in order.
- 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).
- 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.
- 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.
- The salted anchovies, olives, and cape add flavor to the soup, but add salt if it is a little weak.
- Decorate with basil and Italian parsley to your preference, and add drizzle it with lemon for the finishing touch.
So that’s going to wrap this up for this special food acqua pazza made in a tajine recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
