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Rehydrated Stockfish recipes

MEDITERRANEAN SALAD (serves 4 people)

INGREDIENTS: 500 gr. of soaked stockfish, a de-salted anchovy, 1 oxheart tomato, or an equally juicy variety, a handful of basil, half a clove of garlic, a pinch of chilly, a spoonful of balsamic vinegar, extra virgin olive oil. Put the stockfish in cold water and bring to the boil for about 10 to 12 minutes. Clean and fillet. Chop the tomato with the anchovy and the basil, add the rest and dress the stockfish. Serve cold.

“IN ADDOBBO” (dressed) STOCKFISH (serves 4 people)

INGREDIENTS: 500 gr. of soaked stockfish, extra virgin olive oil, lemon juice, fennel seeds, parsley, garlic, salt and pepper to taste.
Boil the stockfish for about 15 minutes and then divide it in pieces. Prepare a sauce with all the other ingredients and marinade in it the pieces of stockfish for a few minutes. Cook them on the grill or in the oven for about half an hour, wrapping them in tin foil.

“ALLA CAPPUCCINA” STOCKFISH (serves 4 people)

INGREDIENTS: 700 gr. of soaked stockfish, 2 big onions, 3 anchovy fillets, 3 bay leafs, raisins, pine nuts, nutmeg, cinnamon, sugar, salt, pepper, grated bread, butter, olive oil, flour. Flour the cut up pieces of stockfish. Brown a chopped onion with olive oil, add the fish and cover with water in order to obtain a cooking broth. Add the rest of the chopped ingredients. Cover. When the water is evaporated, sprinkle with grated bread and put it in a pre-heated oven to 180°C to cook it au gratin.

STOCKFISH WITH THE CRUMB (serves 4 people)

INGREDIENTS: 700 gr. of soaked stockfish, 60 gr. of extra virgin olive oil, a handful of dried bread crumb, 50 gr. of spicy cheese, a handful of capers, oregano. Boil the stockfish for 10 minutes (cook from cold). Heat up the olive oil, briefly sauté the fish, and adding water to avoid frying. Add little by little the grated crumb, which has to brown briefly, a handful of pecorino cheese or crumbled caciocavallo cheese, the capers and the oregano. Cook on a low fire, adding some spoonfuls of water if necessary.