Stockfish stew
The preparation of this tasty dish is pretty simple, somewhat time demanding. First of all, soak the stockfish in cold water for a few days, taking care to renew the water a couple of times a day. When the cod is desalted and will be softened, remove the fishbone and skin and cut it into small pieces.
Heat the oil in a terracotta pot, add the stockfish and cook on very moderate heat, stirring often to prevent the fish from sticking.
Add the wine and let it evaporate, then add the pine nuts, anchovy paste, aged Grappa, finely chopped parsley, garlic, Worcestershire sauce, salt and a glass of water.
Cover the pot and let simmer for about 5 hours, stirring occasionally. Peel and wash the potatoes, cut them into small cubes and place them together with a glass of milk in the pot and simmer for another hour. In the end mix everything vigorously in order to crush the stockfish and the potatoes.
Recommended Grappa:
Poli Bassano 24 Carati
- Ingredients:
1 kg stockfish
Half glass olive oil
2 glasses dry white wine
1 handful of pine nuts
Half glass aged Grappa
2 tablespoons of anchovy paste
1 sprig of parsley
1 clove garlic
2 teaspoons of Worcestershire sauce
Salt q.s.
1 glass of water
4 potatoes
1 glass of milk - Author:
- Typology:
- Second course
- Preparation time:
- 2 days for preparation + 6 hours for cooking
- Notes:
