Acquapazza with local wild plants and sea bream in a ductile deep pan

This time, the recipe uses the Ductile Deep Pan 24.

We would like to introduce you to our Acqua Pazza, a dish that allows you to fully enjoy the deliciousness of Nishiwarabi, a famous wild vegetable from the neighboring town, and sea bream.


This is a masterpiece filled with the flavors of the mountains and the sea.

Sea Bream and Western Bracken Acquapazza [Ingredients and Recipe]

～Ingredients～
・2 pieces of sea bream fillet・About 8 clams・Western bracken as needed・About 8 cherry tomatoes・Water as needed・Pure olive oil as needed・Salt as needed・Black pepper as needed・Parsley (chopped) as needed

～How to make～
(1) Season the sea bream fillets with salt. Heat a ductile deep fryer over high heat.
Add olive oil and fry the sea bream skin side down.
From here, turn the heat to low.
* Fatty fish is delicious.

(2) Once the skin has browned nicely, turn it over, turn up the heat to full and add water. Boiling over high heat will plump up the flesh. Pour the boiling water over the sea bream.

(3) Add clams and bracken to the boiling sea bream, and when it starts to reduce, add more water (if it is too thin, continue boiling to adjust the sauce).

(4) Add plenty of olive oil (to emulsify the umami flavor that comes out when you add water to the sauce). If you boil fresh tomatoes, they will fall apart and become stewed with tomatoes, so add them just before finishing.

(5) Serve in serving bowls, sprinkle with black pepper and parsley, and it's done!

Recipe Ideation
Kenji Torazawa, Owner and Chef of Koharubiyori
Born in Kuzumaki-machi, Iwate Prefecture. After graduating from Kitanihon High Technical Cooking College, he worked at "Steak and Teppanyaki Wakana."
After gaining around 15 years of experience as a chef, he opened "Koharubiyori" in Kitakami City in March 2018. He aims to provide delicious hospitality with dishes born from the chef's original inspiration, considering the menu according to the availability of ingredients at the time.