アサリと鮭のアクアパッツァ
アクアパッツァとは、イタリア南部・ナポリ地方の郷土料理。
焼いた魚（鯛・鮭・タラなど）を水で煮込んで旨みを引き出し、トマトやオリーブ・茸・あさりなどの具材をフライパンに材料を入れて煮るだけの簡単な魚料理です。
2人前
➀フライパンにオリーブオイル大匙とニンニク１片みじん切りを入れ中火で熱し、ニンニクの香りが立ったら、鮭の切り身２切れを入れて両面焼く。
②鮭の両面に焼き目がついたら中火のまま、皮むきアサリ・トマト１個・ピーマンなど適当な大きさに、白ワイン７０ｍℓを入れ、蓋をして蒸し煮。
③火が通れば、皿に盛り完成。
Aquapazza with clams and salmon
Aquapazza is a regional dish from the Naples region in southern Italy.
It is a simple fish dish that involves simmering baked fish (bream, salmon, cod, etc.) in water to bring out the umami, and then boiling ingredients such as tomatoes, olives, mushrooms, and clams in a frying pan.
2 people ago
➀ In a frying pan put a large spoonful of olive oil and a piece of garlic chopped and heat over medium heat, and when the smell of garlic stands up, add 2 slices of salmon fillet and bake on both sides.
②When the salmon is grilled on both sides, put 70 ml of white wine in an appropriate size such as peeled clams, 1 tomato, peppers, etc. while on medium heat, cover and boil.
③When the heat is cooked, it is served on a plate and
