Delicious recipe collection

Plenty of blessing base in Setouchi

Recipe using local products Olive Yellowtail Naoshima Hamachi Hiketa Buri Japanese red Kintoki carrot

Ingredients

Furance kitchen bouillabaisse 1/2 box (36g)

Shrimp 4 tails (60g)

Hamachi 1 slice (100g)

Clam (with shell) 150g

Green onions 1/2 (35g)

Carrots Medium 1/8 bottle (25g)

Pods 25g

Salad oil 1/2 tbsp

Wed 1 / 1 chip

Method

Shrimp peel and shell back. Hamachi cuts a slice into four. Cut carrots and cut green onions into 1cm widths.
Heat the salad oil in a thick pan and lightly fry the carrots and green onions. Add water, stop boiling once it has boiled, add 2 bags of paste and melt.
Re-heat, cook over low heat to medium heat for 5 minutes while adding swordfish.
Add shrimp and clams, stew until cooked, boil and cut into three.

Related recipes