魚介たっぷりのアクアパッツァの作り方を紹介します。
今回はメバルを使用しましたが、鯛やカサゴなどの白身魚でも代用できます。切り身でも美味しく作れるので、手軽に挑戦できます。
皮や骨がついているものを使うと、より深い旨味が味わえます。
ムール貝が手に入りにくい場合は、シーフードミックスでもOKです！お好みの具材を加えて、自分だけのアレンジも楽しめますよ。
We'll show you how to make a delicious aqua pazza using plenty of seafood. You can substitute the mebaru we used in this recipe with other mild white fish such as tai or kasago. Even using readily available pre-cut fillets is okay! It's recommended to use ones with skin and bones because they give a lot of flavor. If you find mussels intimidating, don't worry - you can easily make it with a seafood mix! Enjoy it with your favorite ingredients.
Ingredients
1 fresh fish
5 mussels
8 littleneck clams
3 grams of garlic
1 anchovy
5 olives
10 grams of Capparis
6 semi dried tomato
30 ml of olive oil
A bunch of Italian parsley
3 bunch of time
100 ml of white wine
100 ml of water
Some salt and white pepper
How to cooking!
1, Sprinkle salt and white pepper on fish.
2, Add olive oil and garlic in a pan.
3, Season oil with garlic and take garlic out so as not to burn it.
4, Grill the fish.
5, When both sides of the fish come to be grilled, add garlic and anchovy.
6, Add mussels, littleneck clams, olives, Capparis, semi dried tomato and time.
7, Pour white wine and water.
8, Put the lid on to open mussels and littleneck clams.
9, Take opened mussels and littleneck clams off so as not to shrink.
10, Put the lid on again. Stew 4~5 minutes to heat the fish.
11, When the fish comes to heated, return mussels and littleneck clams to warm.
12, Sprinkle olive oil and parsley.
#アクアパッツァ　#イタリアン #ENG