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- Stockfish Calabrese
- (Pesce Calabrese)
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Ingredients:
1 and 2/3 lb (700 grams) stockfish, previously soaked
6 medium size potatoes, peeled and sliced
1 and 3/4 oz (50 grams) black olives, stoned
2 onions
2 tablespoons puréed tomatoes
6-8 basil leaves
Sprigs of parsley
12 tablespoons extra virgin olive oil
Salt and pepper or chili-
- Directions:
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- Heat abundant water; when it comes to a boil, add the stockfish and cook over a moderate flame for 10 minutes.
Drain the fish, pat dry with absorbent kitchen paper, skin, bone and cut into large chunks.
Chop the onion, parsley and saute in a pan with virgin olive oil and puréed tomatoes until the sauce is reduced.
Pour in some hot water and add the fish, potatoes and basil, finely chopped.
Cook for ten minutes, add the black olives, season with salt and pepper (not too much salt).
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- Continue cooking until potatoes become soft. Serve hot. Serves 4.
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