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Italian-style fish dish easy to make / JAPANESE HOME COOKING

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Acqua Pazza, meaning crazy water, is an Italian recipe where fish, whose skin is crisped first, is cooked in water.
"By using a whole fish, you get the flavor from the bone that you can't get from fillets," says cooking expert Masayo Waki.
She suggests braising fish instead of boiling it so it comes out soft and juicy. White fish in season such as sea bream, flatfish and rockfish suit the dish. Fillets may be used for larger fish. Serves four.
photo
(Fish cooked the Italian way)

http://seafood2go.ie/system/recipe/image/4/haddock_chorizo.jpg
(Fish cooked the Italian way / Image)

INGREDIENTS
Serves four

* 2 sea bream (about 300 grams each)
* 200 grams asari clams
* 2 Tbsp olive oil
* 6 mini tomatoes
* 10 black olives
* 1 clove garlic
* Italian parsley
* 150cc water
* Two-thirds tsp salt

METHOD

Remove scales and gills and gut the fish. Wash thoroughly and drain. On the side to be served face up, make a lengthwise incision until the knife touches the bone. Sprinkle salt on both sides and in the stomach of the fish and let sit at room temperature for 15 minutes.

Immerse clams in salt water and let them spit out sand. Wash by rubbing shells together. If the mini tomatoes are large, cut in half. Finely chop garlic. Pat the fish dry.

Heat 1 Tbsp olive oil in a frying pan over medium heat, place the fish in the pan incision-side down. Turn over when the skin is crisp. Sprinkle garlic and wait a moment before placing clams, tomatoes and black olives in the empty space in the pan. Add water.

Close the lid and cook on high heat. Reduce heat a little after steam starts to escape.

Braise for two minutes or so over medium heat. Taste and add salt if necessary. Turn off the stove and let steam for five minutes.

Garnish with finely-chopped Italian parsley and 1 Tbsp olive oil and serve.

By J.S. on June 11, 2010
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tag : JAPANESE HOME COOKING

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。