1.0Delicious Recipeshttps://www.gzrecipes.com/encucinoperpassionehttps://www.gzrecipes.com/en/author/cucinoperpassione/rich600338<blockquote class="wp-embedded-content" data-secret="WndZjB8P3s"><a href="https://www.gzrecipes.com/en/cucinoperpassione/boiled-stockfish-with-garlic-and-parsley/">BOILED STOCKFISH WITH GARLIC AND PARSLEY</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/cucinoperpassione/boiled-stockfish-with-garlic-and-parsley/embed/#?secret=WndZjB8P3s" width="600" height="338" title="“BOILED STOCKFISH WITH GARLIC AND PARSLEY” — Delicious Recipes" data-secret="WndZjB8P3s" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/Stockfish-boiled-garlic-and-parsley-new-7-69d0d7d62e45b4-92369632.jpg1200800Boiled 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’s served on toasted bread crostini, on a bed of polenta or with hot, grilled polenta crostini. It's quick to cook, the only long part is soaking the stockfish, but you can buy it already soaked at the fishmonger or in supermarket fish counters. It was originally considered a poor-man's dish, but it has been rediscovered and is now served in many famous restaurants, especially around Venice, where stockfish is considered one of the traditional Venetian dishes such as baccalà mantecato and the Vicenza-style dish. If you happen to pass through Venice, you'll notice stockfish is almost always present among the appetizers. 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 — if you try it, let me know. Barbara