- Stockfish well softened 1,2 kg
- little tomatoes 600 gr.
- salted capers washed, 50 gr.
- stoned black olives 100 gr.
- extravergine olive oil 1 glass
- flour salt, pepper, parsley and chilli as needed
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Pour half the oil in a saucepan. When hot, add the stockfish, formerly washed and cut into pieces 100 gr. each and slightly sprinkled with flour. Brown the stockfish on both sides, then remove from the saucepan and put apart. In the same saucepan pour the remaining oil, add the capers, olives and tomatoes, salt, pepper and – if wanted – a little bit of chilli. Cook at high flame for five minutes, then add the stockfish to the sauce and leave it to gain flavour for ten minutes. Serve sprinkled with fresh minced parsley. |
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