- Faski - 20 Grams
- Salmon - 1200 Grams
- Black Zaitun - 100 Grams
- Albasa - 3 sassa
- Capers - 40 Grams
- Sweet barkono - 5 guda
- Man kayan lambu - 40 milliliters
- Red tumatir - 500 Grams
- Bay Leaf - 1 yanki
- Salt salt - 1.5 teaspoons
- Karas - 150 Grams
- Lemon - 1 yanki
1. Dauki kifaye kuma rarrabe kawunan. Za mu ninka ƙafa na kasusuwa da fata a cikin babban sauya. 2. Cika kifi da ruwan sanyi kuma kawo shi a tafasa a kan zafi mai zafi. Kullum kuma cire cikakken kumfa. Sa'an nan kuma ƙara kayan lambu mai ganyaye da kayan yaji zuwa broth. Wuta ta rage kuma game da sa'a daya dafa. 3. Daga broth muna fitar da duk abin da aka dafa shi a can, ƙara karar da yawa a cikin layers da kuma rage broth ta hanyar da shi. 4. Tsaftace albasa da kuma yanke shi a cikin rami. A cikin frying pan a cikin man fetur man mu wuce shi zuwa nuna gaskiya. Yanke tumatir da kuma shiga cikin kananan cubes kuma ƙara su zuwa albasa. Game da minti biyar mun dafa kan zafi kadan, motsawa. 5. Sliced da sauran fillets. 6. Manyan kayan lambu da aka sanya a cikin miya, kawo a tafasa da kuma shirya tsawon minti goma sha biyar. Yanzu ƙara kifi kuma dafa don karin minti biyar. Solim dandana. Ƙara zaituni a ƙarshe. An kashe wuta. Lokacin da muke bautawa, ƙara karar ganye da yankakken lemun tsami a cikin farantin.
Ayyuka: 6