When do you normally prepare it:
It's a seasonal dish: from November to April. As a tradition, we use to cook it for Christmas‘s Eve and on Fridays, during the Lent.
It's a seasonal dish: from November to April. As a tradition, we use to cook it for Christmas‘s Eve and on Fridays, during the Lent.
Legend
In 1432, a sailing ship, under the command of the Venetian Captain Pietro Querini, shipwrecked near the Lofoten Islands, Norway. It was a common happening for that times, but from what seemed to be a terrible accident...>>
In 1432, a sailing ship, under the command of the Venetian Captain Pietro Querini, shipwrecked near the Lofoten Islands, Norway. It was a common happening for that times, but from what seemed to be a terrible accident...>>
Ingredients
1 kilo of stockfish (soaked in water for at least three days, changing the water daily; but you can get it ready to cook from fishmongers)
1 kilo of stockfish (soaked in water for at least three days, changing the water daily; but you can get it ready to cook from fishmongers)
• An onion
• 150 grams green ...>>
Photos
Preparation
Fry lightly the chopped onion in a large casserole for a few minutes
Add tomatoes (chopped), cappers (rinsed and dried), green olives (pitted) and celery (chopped)
Cover the casserole and simmer for a few minutes
Add the pieces of stockfish, potatoes, red pepper powder. Stir gently and allow to simmer covered
Cook for about 30 minutes
film 1>>
film 2>>
foto>>
Fry lightly the chopped onion in a large casserole for a few minutes
Add tomatoes (chopped), cappers (rinsed and dried), green olives (pitted) and celery (chopped)
Cover the casserole and simmer for a few minutes
Add the pieces of stockfish, potatoes, red pepper powder. Stir gently and allow to simmer covered
Cook for about 30 minutes
film 1>>
film 2>>
foto>>
History
Coming from Norway the stockfish becomes a typical delicious Sicilian dish thanks to the genuine ingredients of this land (oil, caper, celery, olives,…!), and the creative people from Messina. From the Norwegian fiords to the Sicilian Sea, the Stockfish changes in “pisci stoccu”
