Italian tomato pot
To finish off, add rice and make it a risotto style. You can also enjoy adding kimchi.
How to make it
1
Divide the cod into three equal parts, add salt, coarsely smelt black pepper, sprinkle with flour, and fry in a lot of olive oil.
2
Cut the squid into small pieces. Chop the onions finely. The shiitake mushrooms are cut into 4 pieces of stones. Remove the shimeji from the stones. The eringi is divided into four.
3
Put A in a pot and heat it, add squid, onion and seafood mix and fry. Twice the anchovies and add the shiitake mushrooms, shiitake mushrooms, eringigi, and B, and simmer.
4
Once the ingredients are cooked, add 1 and boil and it's finished.
Materials 4 people
-
- cod
- 2 cuts
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- cake flour
- A little
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- squid
- 40g
-
- Onion
- 50g
-
- Shiitake
- 2
-
- Shimeji
- 70g
-
- mushroom
- 55g
-
- Seafood mix frozen
- 100g
-
[A]
-
Olive Oil
Ardoino Extra Virgin
- 4 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Red chili pepper
- Two
-
- Anchovy filet
- 2
-
[B]
- Mince parsley
- A little
-
- Whole tomato 400g
- 1 can
[PR]
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