Stockfish Bites with Tomatoes Recipe (Bocconcini di stoccafisso al pomodoro)
This Stockfish Bites with Tomatoes is a traditional Italian dish that brings together the rich flavors of stockfish and the tanginess of tomatoes. Originating from the coastal regions of Italy, where seafood is a staple, this dish has seen various adaptations over the years. However, its essence remains rooted in the culinary traditions of Italy, especially in regions where stockfish is a delicacy. Whether served as an appetizer or a main course, these bites are a testament to Italy’s rich gastronomic heritage.
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour and 5 minutes
- Servings: 4
- Calories: 286 per serving
Ingredients:
- 500 g (about 1.1 lbs) of pre-soaked stockfish
- 400 g (about 14 oz) of tomato pulp
- 4 tablespoons of flour
- 1 garlic clove
- 2 tablespoons of chopped parsley
- 1 tablespoon of chopped marjoram
- Oil
- Salt
- 1 hot pepper (optional)
Suggested Replacements:
- Stockfish can be replaced with cod or another white fish, but the flavor profile may change slightly.
- Tomato pulp can be replaced with canned diced tomatoes.
Preparation Instructions:
- In a pan, heat three tablespoons of oil and brown the garlic clove, then remove it. Add the diced tomato pulp, hot pepper (if desired), salt, and cook on low heat for 10-15 minutes. Near the end of cooking, add the chopped parsley and marjoram.
- Cut the stockfish into pieces, coat them in flour, shake off the excess flour, and fry them in plenty of hot oil. Once they are golden, remove them with a slotted spoon, drain them, and place them on kitchen paper to remove excess oil.
- Transfer the fried stockfish bites to a warm serving plate and pour the prepared sauce over them, removing the hot pepper if used.