Stockfish to ancona
Instructions
Open the stockfish, diliscatelo and cut it into pieces of approx.
10 cm regular sideways.
Peel and cut the potatoes into large wedges.
With the onion, garlic, parsley, Rosemary, capers, anchovies (water and de-boned) prepared a fine wrought and dilute with oil extra virgin olive.
Placed at the bottom of a pot with a layer of bamboo shoots, which will prevent the fish from sticking.
Then put a layer of stockfish (with the skin facing down), one of the pieces of potatoes, another fish and continue alternating layers with a spoonful of sauce.
Finally pour the remaining sauce, whole pitted olives, tomatoes may be cut in half and the wine.
Please take the boil over, then cover, lower the heat to low and continue cooking for another two and a half hours to three hours, without mixing or move the pentola.
Let the dish rest for a quarter-hour before bringing it to the table, handing out potato dishes, stockfish and sauce.
Ingredients and dosing for 8 persons
- 1 stockfish to 2500 g, soaked and drained
- 200 g of salted anchovies
- 2500 g of potatoes
- 600 g of cherry tomatoes
- 1 onion
- 6 cloves of garlic
- 1 bunch of parsley
- Few sprigs of rosemary
- 1 handful of capers
- 2 handfuls of black olives
- 50 cl of dry white wine
- 100 cl of olive oil extra virgin