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bream clove garlic olive oil manila tomatoes tomato Dried tomatoes anchovies Anchovies black olives caper wine water lemon herbs olive oil soy sauce
Viewed: 72 - Published at: 5 years agoIngredients
- 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
- 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)
- 100 cc Dried Vermouth wine (Or spicy white whine)
- 50 ml Water
- 1 Lemon
- 1 Herbs such as italian parsley (as desired)
- 1 dash Olive oil
- 1 dash Soy sauce
Method
- 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.
