Stockfish is nothing more than dried Atlantic cod, while another way of preserving it is by salting, which is referred to as cod. In Northern regions of countries like Norway, cod has always been preserved by drying it in the sun and cold wind, spread out on poles like clothes hung out to dry. Unlike cod, stockfish is rehydrated in water for a few days before being cooked. Let’s see how.
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs stockfish ((previously soaked))
- 14 oz peeled tomatoes
- 3.5 oz salted capers
- 3.5 oz black olives
- Half red onion
- extra virgin olive oil
- 1 fresh chili pepper
- salt
Steps
In a large saucepan, sauté the finely chopped onion, capers, and pitted olives, also add the chili pepper with the seeds removed.
Once the onion is wilted, add the peeled tomatoes and crush them with the prongs of a fork, let cook for 20 minutes.
After the time has elapsed, add the stockfish by placing it skin side down and let it cook for 20 minutes. If it dries out too much, add a ladle of water. After the first 10 minutes, turn the stockfish and complete the cooking. Serve it with the sauce and some good homemade bread.
