japanese-style acqua pazza

ingredients:

• 2 pieces raw sea bream
• 150 g short-neck clams
• 10 small cherry tomatoes
• 2 garlic cloves
• 1 tablespoon olive oil
• a little salt
• 120 ml sake
• 60 ml sea tangle soup stock
• suitable amount Italian parsley or parsley (optional)

step 1:

Sprinkle the salt over the raw sea bream and let stand for 10 minutes. Wipe them with a paper towel. Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

step 2:

Chop the garlic cloves. Chop the Italian parsley or parsley (optional).

step 3:

Put the olive oil in a frying pan over a low flame and sear the garlic for a couple of minutes. Add the raw sea bream and saute for about 3 minutes on each side on medium heat.

step 4:

Add the short-neck clams, small cherry tomatoes, sake and sea tangle soup stock. Cover and cook on medium heat for 10 minutes.