Morzello of Stockfish

Bring to a boil a pot of water and boiled it stockfish Soak for about five minutes. Drain when the pulp is softened but still firm, avoiding overcooking to avoid drying it out.

Let it cool down stockfish Just enough to handle, then remove the skin and all the bones. Crumble the pulp with your hands into small, irregular pieces that will easily blend into the sauce without becoming creamy.

Pour plenty of olive oil into a tall-sided pan and add the stockfish crumbled. Do it gently sauté over medium heat, stirring gently, until the pulp heats up and the base becomes fragrant, without letting it brown excessively.

Pour the white wine on the stockfish Heat the heat and let it evaporate completely. Wait until the alcohol smell has dissipated and a cleaner, more aromatic scent remains in the base before proceeding with the tomato sauce.

Join the tomato passata, The chili pepper and a sprig of oregano. Stir to combine the ingredients and bring the sauce to a gentle boil; the tomato should coat the fish evenly without drying out.

Lower the heat Reduce heat to low and cook for about fifty minutes, maintaining a gentle, even simmer. Stir occasionally and check the consistency: the morzello should remain slightly soupy; if it reduces too much, add a little water during cooking.

When almost cooked, taste and season with salt to taste only if necessary. Remove the sprig of oregano and check that the sauce is fluid, fragrant and well mixed, with the fragments of stockfish still recognizable.

Open the pita bread like a book and arrange a piece on each plate. Pour the still-warm morzello over the bread, allowing the sauce to soak into the bread; fold the pita bread over the bread and serve immediately, so it retains its texture.