Practical Method to Preparing Extraordinary Acqua Pazza made in a Tajine

Wishing to eat Acqua Pazza made in a Tajine a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful procedures on preparing a Acqua Pazza made in a Tajine like a famous chef made.

We hope you got insight from reading it, now let's go back to acqua pazza made in a tajine recipe. To cook acqua pazza made in a tajine you need 18 ingredients and 12 steps. Here is how you achieve it.

To cook an extraordinary Acqua Pazza made in a Tajine, below are the components needed:

1. Take 1 of one fish Sea Bream (use your favorite white-meat fish)..
2. Take 1 clove of Garlic (finely chopped).
3. Get 1 of Olive oil.
4. You need 10 of clams Asari or Manila clams in their shells, de-sanded and washed.
5. Use of A.
6. Use 8 of tomatoes Cherry tomatoes (remove the stem).
7. Get 1 of whole tomato Dried tomatoes (finely chopped).
8. Prepare 2 of anchovies Anchovies (finely chopped).
9. Prepare 6 of olives Black olives (just cut them in half).
10. Prepare 1 dash of less than a teaspoon Caper (as-is).
11. Get of B.
12. Prepare 100 of cc Dried Vermouth wine (Or spicy white whine).
13. Prepare 50 ml of Water.
14. Take of Other ingredients (for the finishing touches).
15. You need 1 of Lemon.
16. Use 1 of Herbs such as italian parsley (as desired).
17. Use 1 dash of Olive oil.
18. Prepare 1 dash of Soy sauce.

After readying the components, next you are ready to prepare your appetizing Acqua Pazza made in a Tajine by following the instructions on this section:

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..

Recipe : Acqua Pazza made in a Tajine

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step by step to make Acqua Pazza made in a Tajine

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