Boiled stockfish with garlic and parsley, very flavorful and tasty, a dish widely used in Venetian cuisine, like baccalà mantecato. In Veneto we often improperly call stockfish “baccalà”. It is served on toasted bread crostini, on a bed of polenta or with hot, grilled polenta crostini. The boiled stockfish is quick to cook; the only long step is the soaking time, but you can avoid this by buying it already soaked, which is now commonly available from the fishmonger and in supermarket fish counters. It is a dish that was originally considered humble, but it has been rediscovered and revalued and is served in many famous and renowned restaurants, especially in the Venetian area, where stockfish is considered one of the traditional Venetian dishes such as baccalà mantecato and the Vicenza-style. If you have the chance to pass through Venice, you’ll notice that stockfish is never missing from appetizer menus. You might also be interested in Baccalà mantecato, BACCALÀ ALLA VICENTINA, Gnocchi di baccalà, RAVIOLI DI BACCALÀ E PATATE, BACCALÀ IN UMIDO ALLA VENETA “BACCALÀ IN TOCIO”. Now let’s see how to prepare Boiled stockfish with garlic and parsley and if you try it let me know. Barbara
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare Boiled stockfish with garlic and parsley
- 1.1 lb Stockfish (dried cod)
- 1 clove Garlic
- Parsley
- Salt
- Pepper
- Extra virgin olive oil
How to make Boiled stockfish with garlic and parsley
Let’s begin preparing the Boiled stockfish with garlic and parsley. Soak the stockfish for 3 days, remembering to change the water to make it softer and more flavorful. Keep it in a closed container with a lid and store it in the refrigerator.
After soaking, drain it, remove the skin and bones, and break it into pieces. Place it in a pot with lightly salted water and cook for 20 minutes from the moment it starts to boil. If you want to speed up the process, cook it in a pressure cooker for 10 minutes. When cooked, drain well.
Finely chop the garlic and parsley and put them in a bowl. Add the boiled stockfish, adjust with salt, add pepper and extra virgin olive oil, cover and let it marinate until serving.
You can serve the Boiled stockfish with garlic and parsley with bread crostini, hot polenta or previously grilled polenta crostini. It is excellent cold or at room temperature.
How to store Boiled stockfish with garlic and parsley
Store it in the refrigerator for 2 days
