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Fishsword a ghiotta Sicilian style

As they approach the Christmas holidays, I decided to leave you a recipe symbol of my city, the inevitable Festive table settings: the sword fish tempting to Messina. I have already told you of the great love of my countrymen for sword fish, linked to Messina from a close relationship, born when the Norwegians rescued people after the earthquake. The Messina were vanquished, by the earthquake and tsunami, no water and no food, and the Norwegians presented them with what they had: the stockfish. I remind you that stocking is Nordic cod (Gadus morhua), which is dried and that, before it can be used in cooking, It is rehydrated and kept in water for 3 days, of course, changing the water every day.

The fish sword to the greedy Messina has an intense flavor, an enveloping fragrance, a discrete flavor: the sauce made of olives, celery, Onion, capers and tomato is proof shoe and with this sauce is seasoned, traditionally, pasta. The fish stocked with a gootta is among the dishes that can not be missed on the table during the Christmas period and in Messina is considered an "all meal". Which means that you can dine with a nice plate of sword fish with potatoes greedy, much homemade bread and a nice bottle of red wine strictly.

This dish can also be prepared with the cod or with the SWORDFISH when it is in season. If you also appreciate the sword fish, try another dish of my city, theSALAD OF FISH TO STOCCO MESSINESE and, if you prefer the cod, have a look at all my RECIPES WITH COD '. Have a good day.


STOCCO FISH WITH POTATOES TO A greedy MESSINESE (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 1,5 pounds of fish already soaked stockfish (in water for 3 days)
  • 1 pound of potatoes
  • a very large or two medium onions
  • 5-6 stalks of celery (the more tender ribs)
  • a generous handful of capers
  • 200 grams of green olives in brine
  • 500 ml of tomato puree
  • 500 grams of peeled tomatoes
  • extra virgin olive oil, to taste
  • salt and pepper, to taste

PROCEEDINGS


Fishsword a ghiotta Sicilian style

Before preparing the sword fish tempting to Messina, you have to peel potatoes and wash under running water. Cut the potatoes and the fish under a rather large touch.

Cut the sliced ​​olives, removing the core. Peel celery eliminating filamentous parts and cut into slices half a centimeter thick. Peel the onions and slice them not too thin. Desalinate the capers by rinsing under running water.

Fry the potatoes in a pan with extra virgin olive oil on each side, in such a way that they are uniformly golden. Put them aside. Fry in the same oil also sword fish, turning them on each side, and set aside. Change oil, throwing away the one in which you browned potatoes and fish sword and pour into skillet other extra virgin olive oil. Sauté onion and celery in oil and cold water for about 10 minutes, until onion and celery will not become translucent.

At this point, add the peeled tomatoes and the past, capers and olives. Cook for 10 minutes and add half a cup of hot water, then arrange in the pan the fish and stockfish, over the sword fish, potatoes. Add salt and cook covered for 30 minutes or until potatoes are tender.

Serve the fish sword tempting to warm Messina, completing the dish with plenty of freshly ground black pepper. Do not forget the bread. So much bread. Have a good day.

THE PAIRING: We suggest a red that comes from Umbria, produced by Barberani cellar. His name is "Foresco": aromas of blackberry and ripe fruit, balanced body, elegant and pleasant, for the contrast that creates with this recipe based on fish, but the strong and intense character.

Fishsword a ghiotta Sicilian style

TIPS

In Messina traditionally the sauce, rich and intense, the sword fish greedy is used for spaghetti. Do not forget.

Fishsword a ghiotta Sicilian style

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2 comments

Except 13 January 2020 at 20:28

Ciao Ada,
scusa secondo me hai confuso pesce, perché a quanto mi risulta sword fish e’ il pesce spada e non lo stoccafisso.
Comunque bella ricetta e grazie per contribuire a tenere alta la nostra tradizione gastonomica.*

Reply
Ada Parisi 13 January 2020 at 21:58

hello Salvo, Welcome! It is certainly swordfish swordfish but where is that I confused? I made another post the recipe of a ghiotta swordfish, who has not potatoes. I messed up that I do not see?

Reply

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