aqua pazza
material
- fishing7 pieces
- patra (silver incense dish placed in front of a Buddhist statue)small piece
- salmon1/2 slice
- Seafood Mix50g
- king oyster mushroomone (object)
- zucchini1/5 of a stick
- mini-tomatothree (used in legal documents)
- garlic (Allium sativum)one game (checkers, etc.)
- white wine50cc
- salt and peppersmall quantity
- olive oil30cc
- basiltwo sheets (pieces) (of paper)
way of making
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1
Cut the cod into thirds, cut the salmon in half and sprinkle lightly with salt.
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2
Cut eringi mushrooms and zucchini into bite-sized pieces.
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3
Finely chop garlic.
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4
Saute garlic in olive oil in a frying pan over low heat without burning.
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5
Add the cod and salmon and brown the surface until golden brown.
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6
Add vegetables and seafood mix and bake lightly.
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7
Add white wine, 100 cc water, salt and pepper to taste and place in kettle.
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8
Cook for about 5 minutes over a simmering flame.
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9
Garnish with basil.
Tips & Tricks
You can also add boiled pasta, macaroni, or rice to the leftover soup to make a dish with seafood broth.
English 
日本語