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Stockfish alla Siciliana



* Second Plates *


Stockfish alla Siciliana

Ingredients for 4 people


Stockfish previously soaked 800 g

500 g tomato pulp

200 g black olives

a spoonful of capers

a spoonful of pine nuts

four potatoes

a tablespoon of sultanas

half an onion

a clove of garlic

a glass of extra virgin olive oil

half a glass of dry white wine

salt and pepper to taste.





Remove the skin and cut the stockfish into pieces. Soak the raisins in wine: In a saucepan saute the onion

chopped and whole garlic with oil, remove garlic, add the pieces of stockfish, let them Brown and sprinkle with a little wine.

Cook over medium heat while reducing the sauce. Add the tomato pulp and a bit of water to cover,

season with salt and pepper.

Bring to a boil, add the potatoes cut into wedges, pine nuts, pitted olives, capers and raisins, drained. Cover

with a lid and cook in the oven at 180 degrees for about an hour. During cooking check dries too

gravy, possibly add a few tablespoons of water if necessary.