Stockfish Calabrese

1 and 2/3 lb (700 grams) stockfish, previously soaked
6 medium size potatoes, peeled and sliced
1 3/4 oz (50 grams) black olives, stoned
2 onions
2 tablespoons pureed tomatoes
6-8 basil leaves
Sprigs of parsley
12 tablespoons extra virgin olive oil
Salt
Pepper or chili

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 pureed
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). Continue
cooking until potatoes become soft. Serve hot. Serves 4.

That's it!



If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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