Stockfish alla livornese
Instructions
Clean stockfish, depriving him of the bones and skin.
Then cut into rather large pieces and place it in a large pot, which can then contain all the other ingredients.
Peel the potatoes and let them aside, because they will be combined with rest, only halfway through cooking time.
Cover the stockfish in cold water; Add salt, being already very salty fish per se, add the clove of garlic, peeled but whole, chili pepper, olive oil, tomato sauce and olives.
Cover the pot, bring to a boil, then lower the heat and simmer slowly for 1 hour and 30 minutes.
As mentioned above, part of this time, add the potatoes, ingredients, and continue cooking.
At the end of the preparation, the potatoes are a wee bit unmade and stockfish will be crumbled: that will be all.
Serve hot, by spraying with cooking liquid.
Ingredients and dosing for 4 persons
- 800 g of stockfish softened
- 4 large potatoes
- Salt
- 1 clove of garlic
- 1 chili
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of tomato sauce
- 100 g of black olives