The stewed stockfish with broccoli rabe is a rich and exquisite second course dish of ancient rural tradition.
Stockfish should not be confused with cod: it is the same type of fish, but stockfish is sun-dried, while cod is salted.
The recipe I propose today, in addition to being a memory of my grandmother, is a recipe that I consider as part of my land’s culinary heritage. This dish is so ancient that even people of my parents’ generation do not know about it.
This recipe is among those closest to my heart, “smelling of home,” and synonymous with conviviality and festivity. My parents always invited friends and relatives over to enjoy this dish which, if cooked perfectly, releases all the flavor and taste of old traditions.
Check out the collection The days of the blackbird in the kitchen: 10 recipes that smell of winter
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 10.5 oz stockfish
- 7 oz tomato pulp
- 1 onion
- 1 stalk celery
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- 1 bunch broccoli rabe
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make the stewed stockfish with broccoli rabe, clean the stockfish and, with the help of tweezers, remove the bones. Then cut the flesh into large slices.
In a pan, pour a drizzle of extra virgin olive oil and a chopped mix of onion and celery. Put it on the heat and let the onion wilt. Optionally, you can add chopped chili pepper.
Then add the stockfish and brown it over the heat. Then deglaze with white wine.
Also add the tomato pulp, pour a ladle of hot water, and cook over low heat for about an hour. Salt at the end of cooking.
If it reduces too much during cooking, add more hot water.
Clean and wash the broccoli rabe, cut them and cook in plenty of salted water; once cooked, let them drain in a colander.
In a pan, pour a drizzle of extra virgin olive oil and the garlic clove. Lightly brown the garlic and then add the broccoli rabe. Sauté in the pan for a few minutes.
Once ready, serve the stockfish with broccoli rabe at the table. Enjoy your meal!
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