Stocco salad

Stocco salad

Ingredients: 1 kilogram of fish dip already soaked1 heart of black celery in brine, just350 grams of Pachino Igp2 tomatoes fresh Tropea onions PGI or two scalognis and pepper, as needed extra virgin olive oil, enough just oregano, just 400 grams of potatoes less than Pantelleria Igp in salt, just enough The preparation of the Sicilian stocco fish salad is very simple. Three days before you have to soak the fish in plenty of cold water (it will have to be completely covered) and you must remember to change the water every day. When the stockfish is softened, bring plenty of lightly salted water to the boil and boil the stockfish for 5 minutes. Drain the stockfish and allow it to cool. When the stockfish is cold, divide it into pieces and carefully remove any bits of bone or skin. I suggest you do this using your hands, so you can feel the presence of bones by touch. I advise you to boil the potatoes at least two hours before preparing the stocco fish salad, so that they are very cold: in this way they will be firm and you will be able to cut them with precision. If the potatoes are cut while they are still hot they will crumble. Wash the tomatoes and cut them in half. Remove the stone from the olives and cut them into slices. Peel the Tropea onion or the shallot and cut them into thin slices. Clean the heart of celery by removing any wires and cut it into slices. Desalt the capers in water for 15 minutes. Put the potatoes, tomatoes, pieces of stockfish, capers, olives, celery and onion slices in a large bowl or serving dish. Season the Sicilian stockfish salad with plenty of extra virgin olive oil, salt, freshly ground black pepper and oregano. Add, if you like a slightly acidic note, a little lemon juice. Mix the stocco fish salad gently, cover it with food contact film and keep it in the fridge for at least 2-3 hours so that the flavors blend together perfectly. Remember to bring the stockfish to room temperature before serving.
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