Kusina / Tita Chris Yokoyama

KUSINA

Easy and delicious, seasonal recipes ni Tita Chris Yokoyama

Kumusta po kayo, mga kababayan? Mag try po tayong magluto ng isang healthy at napakadaling recipe -

Ang Acqua Pazza binibigkas na [akkwa pattsa]. Sosyal pakinggan, di ba?

Sa salitang Italyano na ibig sabihin ay 'crazy water'. Ito ay isang Italian recipe na piniritong isda, with lightly herbs used to poach it.

Maraming variations ang sarsa na ito, mula sa mga light broths, to thick tomatoe sauce, na ginagamit sa lahat ng uri ng seafoods (hindi lamang ang tradisyonal na puting isda), at maging ang manok ay pwedeng gamitin. Ang dish na ito ay nag originate sa mga mangingisda sa Napoli, Italy na sumikat sa buong mundo. You can dip breads in the broth or a very good match to a pasta, kung saan ka masaya.

Ingredients

Mga ingredients na ating gagamitin:

Aside from the white sh pwede din ang bass, cod, halibut, sea bream, sea bass, sea perch, etc.: •cherry tomatoes or any tomatoes •garlic •water •salt (magic salt, if available) •olive oil (preferably extra virgin) •clams •white wine

I’ve put a little Patis that would enhance the flavor!

STEP 1:

Heat half the oil in a large, lidded frying pan. Carefully slip the sh into the sizzling oil and cook for 4-5 mins until starting to brown.

Flip over and scatter the garlic around the fish. Sizzle for 1 min more.

STEP 2:

Add the clams and scatter the tomatoes. •Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt (magic salt, if available) and pepper. Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through – you can tell when the eyes turn bright white and the flesh feels softer.

STEP 3:

Lift each sh out the pan onto a serving plate, spoon some of the sauce over. Sprinkle with a little parsley just before serving.

Ano pang hinihintay ninyo, magluto na tayo!

Acqua Pazza

Chris Yokoyama

Jeepney Press