Stockfish Italian Style

1. cut the still hard stockfish into pieces and soak in sufficiently cold water for 2 days, changing the water a few times. Before preparing, remove the skin and bones, cut the fish into large cubes. Preheat electric stove to 225 degrees.

2. peel shallots or onions. Whole the shallots, cut the onions into eighths. Rinse the garlic. Pour boiling water over tomatoes, let stand for a short time, peel, cut in half, remove stalks. Roughly cut the tomatoes into cubes. Rinse the lemon thoroughly and cut into slices. Rinse the olives and drain the peas. 3.

In a roasting pan or a dish with a lid, layer the fish, shallots or olives, tomatoes, onions, chickpeas and lemon slices, sprinkling a little salt and black pepper in between. Put the garlic bulb in between. 4.

Cut the bay leaves in half and put them between the ingredients. Sprinkle another tiny bit of salt and pepper. Pour the wine and olive oil over the ingredients, put the lid on and cook the dish in the oven on the middle shelf for 50 minutes (gas: level 4).

Serve with Tuscan bread or other white bread and an Italian dry red wine, such as Chianti or Bardolino. If you prefer white wine, choose an Est!Est!!!Est!!! From the province of Lazio.

my family and me, 4/95

Our tip: use your favorite red wine for cooking!

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