Stewed Stockfish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g soaked stockfish
- olive oil
- clove garlic
- parsley
- salt
- pepper
- tablespoons tomato sauce (recipe 125) or fresh tomatoes
- potato
- hot water
Instructions
- Skin and bone the stockfish; slice the back thin and cut the belly into two-finger squares.
- Make a soffritto of plenty of oil, garlic and parsley; add the fish, salt and pepper.
- Add tomato sauce (recipe 125) or fresh tomato and simmer gently at least three hours, moistening with hot water.
- After two hours add a diced potato and finish. Serves three or four.