Stockfish with prunes
Instructions
Clean stockfish from the skin and bones and split it into smaller slices.
Heat 2-3 tablespoons of olive oil and butter in a large saucepan and add the thinly sliced onions.
Saute and add the slices of fish.
Lightly salt and pepper and pour the wine.
Put in saucepan the plums, cover and simmer over low heat for about an hour and a quarter, turning every now and then the fish slices with a wooden spoon.
If the cooking liquid were to dry out a little too joined hot water.
When cooked, sprinkle with chopped parsley.
Serve with bread or croutons with grilled polenta.
This dish can be baked in advance and then may be transferred to a baking dish with the slices of polenta and heated in the oven at the last moment.
Ingredients and dosing for 4 persons
- 500 g of stockfish already soaked
- 1 walnut butter
- 12 prunes
- 2 onions
- 50 cl of white wine
- 1 handful of parsley
- Olive oil
- Salt
- Pepper