アクアパッツァ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Slice the olives. Crush the garlic and then chop it into coarse pieces. Finely chop the anchovies. Make a cut in the skin of the sea bream, salt it lightly, and sprinkle with black pepper.

Put olive oil in a frying pan, heat on medium heat, bake the sea bream from the skin, bake on both sides and take it in a vat.

Fry garlic and anchovies in the same frying pan oil, add clams when fragrant, add white wine, cover and steam over medium heat. Once the shellfish opens, take out the clams.

フライパンの煮汁が2/3になるまで強火で煮詰め、途中、ブラックオリーブを加える。

Add 2 and petit tomatoes to 4, crush the petit tomatoes and boil.

5に3を加えて、最後にオリーブオイルを回しかけ、火を止めてから乾燥パセリをふる。