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Acquapazza | Transcription of recipe from Yoshimi Hidaka's ACQUAPAZZA channel

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Yoshimi Hidaka's ACQUA PAZZA channel

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Ingredients

Fillet fish (your favorite fish) : 2 sheets
EXVオリーブオイル : 適量
あさり : 適量
セミドライトマト : 8〜10個分
みじん切りパセリ : 適量

Time required

35minutes

Procedure

1) Prepare 02:23
Shake the salt (outside the amount) so that it blends into the whole fish fillet.
2) Bake fillet fish 03:06
Sprinkle olive oil (outside the amount) in a heated frying pan, put the fillet fish with the skin down, and bake on both sides over medium heat.
3) Boil down 05:07
Add water (outside the amount) and soup stock (outside the amount) to 2.
Scoop the broth boiled over high heat with a ladle, continue to sprinkle on the fish, and turn on the heat.
Add the sardines and water (not included in the amount) and repeat the broth until the shells of the sardines open.
When the lajonkairia is cooked, add semi-dried tomatoes and a small amount of water (not included in the amount) and boil lightly to bring out the flavor of the tomatoes.
Add a generous amount of olive oil and parsley to finish.
Serve on a plate and complete.

Point

・ Three types of fillet fish are used this time: flatfish, sea bass, and red sea bream.
・ Bone-in fillets are easier to boil and have a better taste.
・ When grilling fillet fish, prevent it from curling and bake it by pressing it with a spatula so that the skin is well cooked. If you hold it down for a while, the skin will stabilize.
・ If you bake by turning the oil, the lenticel will have a uniform brown color.
・ By roasting the fillet fish fragrantly, the fragrance is transferred to the broth.
・ The amount of water in step 3 is appropriate. If it is small, add it, and if it is large, boil it. Umami can be extracted by boiling while sprinkling water.
・ Asari soup stock is made by boiling Asari from water for 30 minutes to 1 hour. When adding, add it while adjusting the amount. If not, you can add more asari.
・ If you are worried about the smell of fish, take the lye in step 3.
・ Around Naples, southern Italy, where Acqua pazza was born, cherry tomatoes are naturally dried and used. At home, halve the tomatoes, sprinkle with salt evenly, and semi-dry in an oven at 92 degrees.
・ By making the tomatoes semi-dried and condensing the umami, sweetness, and acidity, the taste of aqua pazza is further enhanced.
・ To finish the fillet fish, the fish should be cooked sufficiently, the broth should be boiled to some extent, the lajonkairia lajon should open, and the semi-dried tomatoes should be lightly boiled.
・ For olive oil, Chetrone Intenso is recommended. (Good for seafood and crustaceans)
・ Blue-backed fish such as horse mackerel, horse mackerel, and mackerel are also delicious. If possible, use fresh fish.