Stoccafisso in agrodolce
Instructions
Soak the raisins in water and squeeze it.
Stockfish of depriving the skin and bones.
In a pan place 4 tablespoons of olive oil, arrange the pieces of stockfish and sprinkle parsley, salt, pepper, a little oil and bits of butter.
Saute.
Meanwhile, in a small frying pan melt the sugar with vinegar and, while candy, pour a little water, stirring constantly.
Merge even raisins and pine nuts.
Pour the sauce over the fish and finish cooking.
Ingredients and dosing for 6 persons
- 1000 g of stockfish wet
- 10 cl of olive oil
- 1 tablespoon of chopped parsley
- 70 == G Sultanas
- 60 g of pine nuts
- 60 g of butter
- 2 tablespoons of sugar
- 1 tablespoon of wine vinegar
- Salt
- Pepper