aqua pazza


  • 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

  • 1

    Cut the cod into thirds, cut the salmon in half and sprinkle lightly with salt.

  • 2

    Cut eringi mushrooms and zucchini into bite-sized pieces.

  • 3

    Finely chop garlic.

  • 4

    Saute garlic in olive oil in a frying pan over low heat without burning.

  • 5

    Add the cod and salmon and brown the surface until golden brown.

  • 6

    Add vegetables and seafood mix and bake lightly.

  • 7

    Add white wine, 100 cc water, salt and pepper to taste and place in kettle.

  • 8

    Cook for about 5 minutes over a simmering flame.

  • 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.

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