Tail of Stockfish Stuffed

Soak the tail of stockfish Soak for a week, changing the water completely every day. This step rehydrates the flesh and softens the fish's saltiness. Complete the soaking when the tail is soft to the touch and the water appears less cloudy.

Remove the skin from the tail and carefully turn it over, avoiding piercing it. Work slowly along the entire surface, as the skin must contain the filling and remain intact during cooking. Set it aside only when it has retained the shape of the tail without visible tears.

Remove the plug and grind the pulp of the stockfish. Combine a finely chopped garlic and parsley, the soft bread crumb soaked in milk and two beaten eggs. Mix until you get a mixture homogeneous, moist and compact enough to be inserted into the skin without dripping.

Fill the tail skin with the mixture Prepared, distributing it evenly without pressing it too tightly. Carefully sew the opening, bringing the edges together to prevent any leakage. Finish when the tail is tightly closed and the filling appears contained, without any tension that could tear the skin.

Pour the olive oil into a shallow pan Add the sliced ​​onion to a large pot and sauté over medium heat until soft and lightly golden, releasing a sweet aroma. Avoid letting it brown too much: the onion should flavor the pan without developing bitter notes.

Place the stuffed tail in the shallow pan over the browned onion. Start cooking over medium heat, then gently turn it over to brown evenly. Gradually moisten with white wine and hot water, keeping a pan juices slightly moist and without too aggressive boiling.

Continue cooking, turning the tail when necessary and basting it with the sauce. shallow panCheck when the filling is firm, the skin is well-cooked, and the meat is tender. Let the liquid reduce until it forms a fragrant, not dry, sauce.