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Codfish "ghiotta"

by Adriana Sicilè
 Codfish "ghiotta"

Risultati immagini per baccalà alla ghiotta

The baccalà alla ghiotta originates in the Messina area but we find it throughout the region, born of the need to reuse the sauce left over from the preparation of another dish. A messina with this sauce is cooked stoccafisso, which is dried cod, or swordfish, especially to chops.

Here we propose the cod with this recipe.

1 Kg of already soaked cod. 1 onion 1 tomato extract nut 150 grams of raisins pepper
1 After boiling the cod, carefully remove the skin and thorns.

2 Fry the onion cut into thin slices in a pan, add the extract and melt it with the help of a few sips of lukewarm water, at this point pour the raisins and let it flavor, add the cod into pieces and leave cook for about twenty minutes, on a very slow flame and without stirring. 3 When cooked, if the sauce is a bit 'sour add some sugar.


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