Pesce stocco ‘a ghiotta o alla Messinese is an extraordinary and ancient Sicilian recipe. With clear Norman influences (it is a typical fish from Scandinavian countries) it immediately became the star, together with salt cod, of many traditional Sicilian dishes.<\/p>\n
And now let’s take a look at the recipe (strettoweb.com)<\/p>\n
Cut the tomatoes into pieces, put them in a pan and let their liquid evaporate. Then pass them through a sieve, collecting the sauce in a bowl. Pour half a glass of oil into a pan, possibly earthenware, and heat it up. Add the chopped onion and when it has become transparent, add the finely chopped celery and the tomato puree. Bring to the boil, add the capers, the olives, the stockfish cut into large pieces, the potatoes in segments, the chilli pepper, add salt and leave to cook for about 40\u201350 minutes. Let the dish rest for a few minutes, then serve.<\/p>\n
\u2611\ufe0f<\/a>\u00a0 Sicily. Flavours not to be missed<\/a><\/p>\n","protected":false},"featured_media":63181,"template":"","categories":[1924],"luogo":[],"stagione":[],"acf":[],"yoast_head":"\n