Summer season always makes me want to cook a lot of Italian dishes somehow. With the fresh seafood I picked up earlier in the day, I made an Italian-style fish dish, Acqua Pazza.
With the tagine-style donabe, "Fukkura-san", Acqua Pazza was made so easy, quick, and I could serve the whole thing (in the donabe) at our house's outdoor table. Inside of the donabe was still sizzling after it was set on the dining table.
After cleaning the fish, the head was cut off to be able to fit the skillet. Both sides of the fish were seared, then cooked with the other ingredients in white wine and water for less than 10 minutes total. The fish was so moist and flavorful. The broth was really aromatic. You can find the recipe on toiro's website.
I served the dish with the plain brown rice (cooked with the double-lid donabe rice cooker, "Kamado-san"), and Radicchio salad with balsamico dressing.
I love summer.
