Stockfish alla vicentina
Instructions
Soak stockfish for at least 3 days before the preparation, in cold running water.
Finely chop the garlic, roast in oil and butter, then add the dried cod cut into pieces without skin, roast and add milk and 4 tbsp of olive oil extra-virgin, then simmer for half an hour.
When cooked stockfish will present itself as a thick enough puree, serve sprinkling of chopped parsley and olive oil extra virgin raw.
Ingredients and dosing for 4 persons
- 500 g of stockfish
- 100 cl of milk
- 3 cloves of garlic
- Salt
- Butter
- Olive oil extra virgin
- Chopped parsley