Recipes
Stewed stockfish
Stewed stockfish is a typical dish of Neapolitan cuisine, tasty and worth tasting. Here's how to prepare it.
Preparing Neapolitan-style stewed stockfish means creating an original and tasty recipe, perfect to include in the low-fat menu on Christmas Eve . It is, in fact, a simple second course based on healthy ingredients which, cooked in the right way, allow all the flavors to be brought out to the fullest.
Stockfish (i.e. air-dried cod) is a lean fish rich in proteins, therefore perfect even for the most slim-conscious. A perfect dish to try with the family or when you simply want something different to bring to the table. Something that is able to satisfy everyone thanks to its simplicity and the unique flavor that only traditional dishes can have.
Ingredients
For the stewed stockfish
- Stockfish – 500 g
- Peeled tomatoes (or puree) – 400 g
- Potatoes – 300 g
- Black olives – 20
- Garlic – 1 clove
- Parsley – to taste
- Extra virgin olive oil – 40 g
- Salt – to taste
- Pepper – to taste
Preparation
How to prepare the stewed stockfish recipe
The first step, if you use stockfish while it is still dry, is to hydrate it by soaking it in plenty of cold water. Leave it like this for at least 2-3 days, changing the water every 8 hours.
Once the time has passed, when the fish is finally soft, remove the skin and bones and cut it into pieces of about 2 cm.
Take the garlic , peel it and brown it in a saucepan greased with a drizzle of oil . When it starts to colour, add the peeled tomatoes and a pinch of salt and cook everything for about ten minutes.
At this point, also add the stockfish and olives and leave to cook with the lid on for 30 minutes. Season with freshly ground pepper and season with salt .
While waiting, peel the potatoes , cut them into pieces and cook them in the same saucepan, continuing cooking for another 30 minutes and adding, if necessary, a ladle of water.
About 10 minutes before the end of cooking, add the olives . Flavor with chopped parsley and serve accompanied by slices of toasted bread if desired: you will need them to make the slipper.
Here is a video with all the steps to make this delicious fish main course. As you can see, there are those who like to add sliced onions and chilli to the sauce: the choice is yours.
If you liked this recipe, try the Genoese-style stockfish recipe too!
Conservation
The stewed stockfish with potatoes can be kept in the fridge for 1 or 2 days as long as it is stored in an airtight and well-closed container . Before eating it you can heat it in a pan with a drizzle of oil.
Read also
How to cook stockfish: 4 recipes, one better than the other
Riproduzione riservata © - WT
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