1.0Delicious Recipeshttps://www.gzrecipes.com/enin cucina con pinahttps://www.gzrecipes.com/en/author/vaipinacucina/rich600338<blockquote class="wp-embedded-content" data-secret="VUduo62zNP"><a href="https://www.gzrecipes.com/en/vaipinacucina/stockfish-salad/">Stockfish Salad</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/vaipinacucina/stockfish-salad/embed/#?secret=VUduo62zNP" width="600" height="338" title="“Stockfish Salad” — Delicious Recipes" data-secret="VUduo62zNP" 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/2/2025/09/20211022_122914-scaled-1.jpg25601670Stockfish Salad, I called it that because I used stockfish without cooking it. For this preparation, I used stockfish after soaking it in water for a few days, obviously without cooking it. You can also use the ready-to-eat kind, which is delicious. Traditionally, even at home, my mom often prepared it cut into small pieces and seasoned with onions, cherry tomatoes, celery, and whatever else was available in the pantry, like olives, which were used only if available. Really simple and quick to prepare, without cooking, it becomes not only a second course but also a tasty appetizer to enjoy on the lean eve of many holidays and occasions.