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Acqua Pazza made in a Tajine

Acqua Pazza made in a Tajine

This is a fairly authentic acqua pazza that is made in a tajine. If you have a pan with a lid, that works well to make this too.

Ingredients: 2 people

Sea Bream (use your favorite white-meat fish).
one fish (If it is sliced, then use enough for the number of people)
Garlic (finely chopped)
1 clove
Olive oil
as needed
Asari or Manila clams in their shells, de-sanded and washed
10 clams
A
Cherry tomatoes (remove the stem)
6-8 tomatoes
Dried tomatoes (finely chopped)
1 whole tomato
Anchovies (finely chopped)
1-2 anchovies
Black olives (just cut them in half)
5-6 olives
Caper (as-is)
a little less than a teaspoon
B
Dried Vermouth wine (Or spicy white whine)
100 cc (about 3.4 oz)
Water
50ml
Other ingredients (for the finishing touches)
Lemon
to taste
Herbs such as italian parsley (as desired)
to taste
Olive oil
a little
Soy sauce
a small amount

Steps

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.

Story Behind this Recipe

I wanted to try making this using a Tajine pot.