Fish salad stalk Sicilian, in Messina dialect is “'Nsalata of stoccu”: It is a typical Sicilian recipe and one of the most representative dishes of my city, Messina, where the sword fish is very popular. The sword fish has a great tradition in the kitchen is in Messina province, both in Calabria, especially in the area of Mammola (where the sword is also a Pat, ie a traditional food product). The fish stockfish or dried cod is nothing but the northern cod (Gadus morhua), which is dried (unlike cod that is salted). The largest producer is Norway, it exports all over the world high quality stockfish. Before being used in the kitchen, the sword fish is then rehydrated, in Sicily say that needs to be “soaked” and kept in water for 3 days, of course, changing the water every day. The seafood salad Messina Stocco you can prepare both the rapier raw fish (which then raw is not seen which is dried) both the rapier blanched for 5 minutes in lightly salted water, which it is the version that I will propose. Is’ important that the sword fish is high and fleshy and, It is that the raw stand up whether they lessiate, him to clean to perfection by any bits of bone or skin. The salad Messina Stocco is simple to prepare, are just a few high-quality ingredients: IGP Pachino tomatoes, celery, potatoes, black olives, capers or Salina PGI and onion IGP. Oregano will give the final touch to this tasty and delicious summer salad. Do not forget to have a look at all my SICILIAN RECIPES! Have a good day!
SALAD OF FISH TO STOCCO MESSINESE (Sicilian recipe)Print This
- 1 kilogram of pescestocco already soaked
- 1 celery heart
- black olives in brine, to taste
- 350 grams of IGP Pachino tomatoes
- 2 fresh red onions PGI or two shallots
- salt and pepper, to taste
- extra virgin olive oil, to taste
- oregano, to taste
- 400 grams of boiled potatoes
- PGI salted capers, to taste
- Organic lemon juice, to taste
The preparation of fish salad stalk Sicilian is simple. Three days before you have to put the sword fish soak in cold water (It must be completely covered) and you must remember to change the water every day. When the sword will be soaked, bring to a boil plenty of lightly salted water for 5 minutes bollirvi stockfish. Drain the sword fish and let it cool. When the sword fish will be cold, divide it into pieces and carefully remove any pieces of bone or skin. I suggest you do this using your hands, so you can feel the touch the presence of bones.
I recommend you boil the potatoes at least two hours before preparing the salad sword fish, so that they are well-cold: in this way they will be firm and be able to cut them precisely. If the potatoes are cut while they are still hot crumble.
Wash the tomatoes and cut them in half. Remove the core and slice the olives. Peel the onion or shallots and cut into thin slices. Clean the celery removing any wires and cut into slices. Desalt capers in water for 15 minutes.
Put in a large bowl or a plate of potatoes brought, tomatoes, the pieces of stockfish, Capers, the olives, celery and onion rings. Season the fish salad stalk Sicilian style with plenty of extra virgin olive oil, Salt, freshly ground black pepper and oregano. Add, if you like a little note’ acidify, some’ lemon juice. Mix the seafood salad stalk gently, cover it with plastic wrap to touch food and store in refrigerator for at least 2-3 hours so that the flavors can blend perfectly. Remember to bring the seafood salad stalk at room temperature before serving. Bon appétit!
THE PAIRING. A scent of strawberries and cherries, a fresh taste, savory, refreshing with clear red fruit notes. We chose a rosé made from Sangiovese grapes, produced in Tuscany from Meleto vineyards in Gaiole in Chianti. The wine is called “Borgaio”, harvest 2017, and we suggest marker at a temperature between 8 and 10 degrees.