Thursday, May 6, 2010

Miso Acqua Pazza with Tagine-style Donabe

I'm so excited about this weekend's Donabe & Japanese Cooking Classes, which we are hosting. The theme will be Tokyo Izakaya Dishes with Tagine-Style Donabe.

So, we will cook all the dishes (except for the rice) with our tagine-style donabe, "Fukkura-san". This week, I've been working on finalizing my recipes for the class.

One of the dishes we will make is Miso Acqua Pazza. Although there are variations, a traditional Acqua Pazza ("clazy water" in Italy) is basically poached fish in light broth. I made a Japanese version of this popular Italian dish. I steam-fried the fish (corvina fish) with vegetables in miso-based broth.

It was so light and delicious! I hope our guests will enjoy the dish this weekend.