Stockfish Stew Messina Style. This fish is part of the history of my city, Messina. Once considered the food of the poor, today it is entirely different. It can be prepared in many ways: stew, salad, roasted, plain, etc.
It is said that after the 1908 earthquake, the first to help the city was a Russian ship, which provided stockfish from their supplies to feed the population.
Later, the women cooked it with what little was available to them.
Moreover, it is very lean, so it is suitable for low-calorie and low-sodium diets.
You will find both the traditional cooking recipe and subsequently with the Thermomix.

thought for you:

Cost: Very Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow Cook
Cuisine: Regional Italian
Seasonality: All Seasons

517.81 Kcal

calories per serving

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Energy 517.81 (Kcal)
Carbohydrates 36.19 (g) of which sugars 2.86 (g)
Proteins 31.68 (g)
Fat 17.91 (g) of which saturated 2.59 (g)of which unsaturated 0.62 (g)
Fibers 6.13 (g)
Sodium 645.72 (mg)

Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs stockfish (soaked)
1.3 lbs potatoes
2.1 oz onion
5.3 oz celery
3.5 oz green olives in brine
2.1 oz capers in salt (previously desalted)
1.3 cups tomato pulp
1.3 cups water
to taste pepper
to taste salt
4 tbsps extra virgin olive oil

Stockfish Stew Messina Style

Tools

What I need

Cutting Board
Knife
Pan
Lid
3 Small Bowls

Preparation: Stockfish Stew Messina Style

Traditional cooking recipe.

Stockfish is cod dried in the cold winds of the North Sea, then soaked in water, which needs to be changed often for about 4/5 days, depending on the size of the fin.
Cut the fish into squares about 1 inch on each side.
Desalt the capers and olives, then chop the celery into small pieces.
Peel and chop the onion into small pieces.
Peel the potatoes and cut them into wedges.
In a pan, add the extra virgin olive oil, the celery, onion, capers, and olives. Sauté the vegetables over high heat for about 4 or 5 minutes.
Pour in the tomato pulp, and…
the equivalent amount of water, perhaps rinsing the bowl.
Raise the heat, and once it starts boiling again,…
add the potatoes, and after 4 minutes…
add the stockfish.
Cover with a lid and let it cook over low heat for about 30 minutes. Test the potatoes with a fork, once they are cooked, turn off the heat.
Here is the Stockfish Stew Messina Style, original recipe prepared with traditional cooking.
Put the onion in the bowl and chop: 10 sec./speed 5. Gather at the bottom with the spatula.
Add extra virgin olive oil, desalted capers, chopped celery, and pitted olives. Sauté: 5 min./120°F/speed 1
.
Place the stockfish in the Varoma tray and the potatoes cut into wedges in the tray, close with the lid and set aside.
Add tomato sauce, water, and pepper to the bowl, close with the lid and place the Varoma. Cook: 20 min./Varoma/reverse/spoon speed.
Carefully remove the Varoma and transfer the cooked stockfish to a baking dish. Drizzle the stockfish with tomato sauce and let it rest in a warm place for about 30 minutes.
The Stockfish Stew Messina Style is ready, an original recipe prepared with Thermomix TM6