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1
After washing the sand off of the Asari clams, remove from water and leave at room temperature for about an hour.
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2
(This brings out the umami).
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3
After salting the fish, let it set for a while to completely remove the moisture (This removes the fish smell).
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4
Lightly season with pepper.
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5
Arrange the ingredients for step A in the same order as the ingredients list.
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6
Fry finely chopped garlic in olive oil in a pan until aromatic, and then fry the fish on both sides until well-done.
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7
You can also cook the ingredients from step 4 directly in the Tajine pot without using a pan.
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8
(The skin sometimes sticks to the pot, so I used a pan).
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9
It will cook through once you cover it, so you do not need to cook it completely.
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10
Lightly browning both sides should be sufficient.
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11
Transfer the fish to the Tajine pot on medium heat, add the asari clams and add the ingredients from step A in order.
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12
After warming the Tajine pot, add the mixed ingredients from step B, cover with a lid and cook for 10 minutes at medium heat (Adjust according to the size of the fish).
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13
If you don't use a Tajine pot, put the ingredients into the pan you used to fry the fish.
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14
In this case, use the same amount of vermoth.
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15
After 10 minutes has passed, turn off the heat and let steam for 5 minutes.
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16
Uncover, add a little olive oil and soy sauce and it's done.
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17
The salted anchovies, olives, and cape add flavor to the soup, but add salt if it is a little weak.
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18
Decorate with basil and Italian parsley to your preference, and add drizzle it with lemon for the finishing touch.
