Stockfish in Teramana
Stoccafisso alla Teramana
Stockfish slow cooked with tomatoes, bell peppers sweets and chili pepper, for a tasty dish to be served piping hot.
The stockfish Teramana style is a fish preparation with a strong character, suitable for a lunch or dinner where you want to bring to the table a hot, substantial and flavourful dish. The pulp of the stockfish, already soaked and deprived of the hardest parts, is enhanced by a simple but intense dressing, in which the sweetness of the tomato and the bell peppers meets the lively note of the chili pepper. Prolonged cooking over low heat This is the key technical aspect: it allows the fish to become tender and the flavors to blend, while the oil helps make the sauce full-bodied and enveloping. The recipe is labeled Abruzzese. The result is a rustic, fragrant dish to be enjoyed without waiting, straight from the oven. skillet, when the dressing is still hot and well bound.
Instructions
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6 steps · natural Italian voice
Prepare it stockfish
Check that it stockfish It's already soaked, so carefully remove the fins and bones. Cut the fish into even pieces, so it cooks evenly and the flesh can absorb the flavors of the tomato sauce.
Start the fund
Pour the olive oil into a large bowl skillet and join the canned whole peeled tomatoes in small pieces. Heat over medium heat until the sauce begins to simmer and the tomato softens, without letting it dry out or darken.
Join it stockfish
Add the pieces of stockfish Add the tomato sauce to the bottom and arrange them in a single layer, as much as possible. Let them absorb the sauce until the surface is well coated and the bottom returns to a gentle simmer.
Add the bell peppers
Join the bell peppers sweets cut into pieces and perfumed with the chili pepper spicy. Season with salt to taste and pepper, then mix gently so as not to break the fish flesh. The seasoning should be smooth and aromatic.
Cook slowly
120 minLower the heat, cover the skillet if necessary and cook for about two hours. Maintain a gentle simmer and add a little water when the bottom tends to dry out; finish cooking when it stockfish it is soft and the sauce is thick.
Serve very hot
Turn off the heat when the base has reached a dense and still moist consistency, with the bell peppers well cooked and the fish tender. Bring it stockfish in Teramana style, serve immediately on the table, piping hot.
Chef's Tips
Keep cooking over low heat and add a little water only when the bottom tends to dry out, so that it stockfish it remains soft and the seasoning concentrates without burning.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of stockfish (air-dried cod) soaked 1.5 dl of olive oil
- (12.35 oz) 350 g of canned whole peeled tomatoes in pieces
- 2 bell peppers sweets cut into pieces chili pepper spicy
- salt and pepper
Can't find it in the US?
- stockfish (air-dried cod)International markets
Sold in West African and Scandinavian markets
Or: Salt cod, soaked 24 to 48 hours
Salt cod is softer and cooks faster.
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