Stockfish in potacchio
Instructions
Beat stockfish with the meat Pounder and put it in a bowl with plenty of cold water for 2 days, changing the water often.
After that drained stockfish, dry, remove the bones and cut it into pieces.
Peel the onion and affettatela, put it in a saucepan and fry it in oil, over low heat.
Drain the anchovies from the oil, clean the parsley, wash and remove the Rosemary from the sprig.
Peel the garlic and chopped prepared with all the aromas.
When the onion is well browned add the chopped aromatic, stir with a wooden spoon and let stand for a few minutes.
Scalded tomatoes in boiling water, then Peel, slice in half, remove the seeds and chop the flesh into small pieces.
Add the tomatoes into saucepan, stir and cook for 5-6 minutes.
After that add the pieces of stockfish and bring to cooking (about 3 hours), while maintaining the low heat.
Wet half-cooked with wine, add salt and pepper to taste.
If necessary during cooking add a little hot water.
Ingredients and dosing for 4 persons
- 400 g of stockfish dried (or 800 g stockfish wet)
- 300 g of ripe tomatoes
- 4 anchovy fillets in olive oil
- 1 onion
- 1 clove of garlic
- 1 sprig of parsley
- 1 glass dry white wine
- 1 sprig of rosemary
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper