Pescestocco messina

It's the recipe regina Messina cuisine.

It's a dish tasty and strong and should be served as a main course accompanied by a vigorous and above all genuine red wine, preferably prepared under the personal control of the host.

A dinner of pescestocco Messina cannot end without a taste of fragrant ' Spaghetti with restatine ' that are topped with the sauce pescestocco compound.

In a bowl full of water pour capers which you previously washed in plenty of water to remove the excess salt.

Wash and cut into small cubes celery stalks that you clean from all filaments and outer film.

Pressed the onion into pieces not too small, pitted green olives in 2 halves.

Peel the potatoes, cut them into medium sized wedges and put them in a bowl filled with water to prevent tarnishing caused by prolonged contact with air.

In a saucepan prepare a beat with chopped onion, diced celery and capers: add half a glass of water, olive oil and cook over low heat until exhaustion of water; FRY for a few minutes making sure to stir constantly with a wooden spoon.

Add the tomato paste, 1/2 litre of water, salt, black pepper and the remaining olive oil.

After mixing everything dip pieces of stockfish already washed into the sauce, making sure to place them with the skin facing down to avoid superimposing them and cook over a low heat.

After about 20 minutes, add the potatoes previously cut into placing them in the gaps left by the fish and covering it with a uniform layer lick so that the top edge of the liquid.

Continue cooking for about 90 minutes, however, until cooking fish and potatoes taking care not to mix the ingredients but to move them slightly and gently with the help of a wooden spoon by shaking the pan.

Suggestions.

For a perfect success recipe please follow scrupulously the choice of ingredients and preparation.

In view of the fact that the preparation is of particular difficulties to those who for the first time in making this recipe we suggest to try it without any commitment with guests and with doses cut in order to get familiar with those that are classified as ' secrets ' cuisine and which ensure the perfect success of the recipe.

Select the best parts that stockfish must be well soaked but equally hard and compact.

The best parts are those the Central and dorsal tail.

Prepare all ingredients in accordance with the mode of preparation and sequence.

The hardest part about the cooking time since stockfish and potatoes do not have the same consistency and require, therefore, different cooking times depend on the quality of potato used and which is calculated with a fair amount of experience.