“Nage” means “swim” in French and a seafood dish with plenty of its juice is called “à la Nage” in French cuisine because seafood looks swimming in the sauce. Sanma-Mizumi from Kinoya Ishinomaki Suisan Inc. is cooked in only water and salt. Even so, it contains so amazing umami-flavour that no necessary to use any stock or white wine in it. Only will be fine with the dish and I’m sure you are surprised at the superb taste.
・1 can Sanma-Mizumi (boiled Pacific Saury by Kinoya Ishinomaki Suisan Inc.)
・all the juice of Sanma-Mizumi
・1/2 potato (1.5 cm cube, blanched)
・1 small turnip(cut and blanched)
・4 baby corn (blanched)
・1/6 broccoli (blanched)
・80 g mussels or clams
・30 ml water
・some salt and pepper to taste
・1 tbsp. butter
・1 tbsp. extra virgin olive oil
1. Put mussels, water, and thyme into a saucepan over high heat with a cover, sometimes shake the pan. Cook for about 2 minutes until the mussels open.
2. Remove the cover and add vegetables and saury with all of the juice. Simmer for about 5 minutes.
3. Add butter, some salt and pepper to taste. Sprinkle some extra virgin olive oil and serve it immediately.