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Acqua pazza｜Chef Ropia chef's world's recipe transcription

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Chef Ropia The world of cooks

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Ingredients

Red sea bream : 1 tail
あさり(大粒) : 6個
セミドライトマト : 10個
パセリ(みじん切り) : 適量
水 : 適量
(A)オリーブオイル : 適量
(B)エクストラバージンオリーブオイル : 適量

Time required

25minutes

Procedure

1) Prepare the red sea bream 01:40
Cut off the fins of red sea bream and remove the scales.
Make a cut in the abdomen and pull out the internal organs by hand.
Remove the base of Ella with your fingers.
Remove the blood with Sasara and wipe off the water from the fish, including the inside of the stomach.
2) Bake red sea bream 05:30
Make a cut in the red sea bream and sprinkle salt on both sides of the cut. Heat the frying pan over high heat and add the olive oil from (A). Bake the front side over low heat and brown it. Return and bake, heat over high heat, add water and boil. Tilt the frying pan and simmer the soup underneath while sprinkling it on the fish.
3) Add lajonkairia 11:35
Add lajonkairia lajonkairia to 2 and simmer over high heat.
If it is overcooked, add water.
4) Add semi-dried tomatoes 12:15
Add semi-dried tomatoes to 3 and simmer.
5) Finish 13:00
あさりの口が開いたら(B)のオリーブオイルを加えて煮詰め、パセリを加えて完成。

Point

・ For the scales of red sea bream, carefully remove the small parts of the fins and the face.
・ The base of red sea bream Ella can be easily removed by pinching it with your fingers.
・ Sasara can be replaced with a bamboo skewer bundled with a rubber band.
・ If you make a cut in red sea bream, it will be easier for the fire to pass through and the taste will be easier to soak in.
・ If the red sea bream is large, sprinkle with salt and bake after 10 minutes.
・ If the red sea bream is greasy when baked, wipe it off with kitchen paper.
・ Semi-dried tomatoes can be made by baking in an oven at 90 degrees for 1 to 2 hours.
・ When using raw tomatoes, add them last.
・ By making it while boiling it over high heat, the red sea bream will be fluffy.