Acqua Pazza made in a Tajine
Acqua Pazza made in a Tajine

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, acqua pazza made in a tajine. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Acqua Pazza made in a Tajine is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Acqua Pazza made in a Tajine is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook acqua pazza made in a tajine using 18 ingredients and 12 steps. Here is how you cook that.

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

So that’s going to wrap it up for this special food acqua pazza made in a tajine recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!