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Fish salad stalk Sicilian

by Ada Parisi
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Fish salad stalk Sicilian, in Messina dialect is “'Nsalata of stoccu”: is a typical Sicilian summer recipe as well as one of the most representative dishes of my city, Messina, where the sword fish is very popular, as well as the cod. The sword fish has a great tradition in the kitchen is in Messina province, both in Calabria, especially in the area of ​​Mammola. A Mammola, among other things, the sword is also a Pat, ie a traditional food product.

What is stocco fish and how to cook in Sicily

The stocco fish or stockfish it is none other than 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. To learn more read my article STOCCO FISH AND BACCALA', DIFFERENCES AND 14 WAYS TO COOK THEM.

The seafood salad Messina Stocco is a traditional dish, as well as the FISH STOCCO a ghiotta and 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. 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.

If you want, you can replace it with the salt cod, lightly blanched (and also prepare some of my other RECIPES WITH COD’ If you like). The salad Messina Stocco is simple to prepare. It takes a little 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)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kilogram of already soaked stocco fish

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

Procedure


Fish salad Messina Stocco

The preparation of sicilian stocco fish salad is very simple. Three days before you have to put the sword fish soak in cold water (It must be completely covered) and you have to 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 making the stocco fish salad, 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 sicilian stocco fish salad with plenty of extra virgin olive oil, Salt, freshly ground black pepper and oregano. Add, if you like a slightly sour note, a little lemon juice. Stir in the fish salad 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 return the stocco fish salad to room temperature before serving. Bon appétit!

Note

MATCHING: 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.

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