Stoccu Ammudicatu

Boil it stockfish Pre-soaked in lightly salted water, cook over a low heat until the flesh is tender and separates easily. Don't overdo the salt, as the capers will add flavor. Once cooked, drain carefully to remove excess water.

Dry it stockfish Using a clean cloth, gently pat the entire surface. Continue until no visible drops remain: thorough drying promotes browning and prevents the hot oil from spreading, resulting in overly moist cooking.

Cut it stockfish in large, regular pieces, keeping the pulp compact. Uniform dimensions help the slices to brown evenly in the same skillet, without breaking up the fish excessively during subsequent mixing.

Pour a glass of olive oil into a skillet wide and warm it up over medium heatWait until the oil becomes very hot, without letting it smoke: it will be ready when it appears fluid and begins to uniformly coat the bottom of the pan. skillet.

Add the pieces of stockfish In the hot oil, brown them, turning them gently to brown all sides. Continue until the surface is lightly browned and evenly browned. Avoid vigorous movements, so the flesh stays intact and doesn't break.

Join a tablespoon of breadcrumbs, a small amount of salted capers and a pinch of oregano. Stir gently to distribute the seasoning: the breadcrumbs should stick to the fish and the oregano should release its aroma, without burning in the pan. skillet.

Stir briefly again to combine the base and check that the breadcrumbs are lightly toasted and the seasoning is well distributed. Serve immediately. stockfish, still hot, when the surface is dry and slightly crunchy and the pulp retains its softness.