Ingredients
- 1 Kg stockfish already soaked
- 500 g potatoes
- 400 g fresh tomatoes
- 100 g zucchini
- 100 g black olives
- 50 g carrot
- 50 g capers
- 50 g purified celery (white part)
- onion
- olive oil
- black and red pepper
- salt
For the recipe of the stockfish alla Messina, deprive the stockfish of any waste, then cut it into regular pieces. In a pan, possibly in terracotta, let a thinly sliced medium onion soften in half a glass of oil. Then add half of the tomatoes through a sieve and a glass of water. Cover and bring to a boil, then add the pieces of stockfish, sliced potatoes, olives and capers, courgettes and sliced carrots, the rest of the chopped tomatoes and, finally, the celery reduced to logs.
Pepper with plenty of black pepper and a pinch of red pepper, cover and cook the mixture over moderate heat for about 2 hours, gradually adding a ladle of hot water. At the end of cooking taste, if necessary add salt, then serve the hot stockfish, with the sauce which must be abundant.
Taste it with a few slices of homemade bread, first sprayed with a little oil and then toasted in the oven.
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