Stockfish and cauliflower
What makes this recipe delicious are the ingredients combined with the love of a grandmother who would cook it for her family to enjoy on Christmas Eve.
• Stockfish
• Cauliflower, cut into florets
• Onion
• Garlic
• Tomato puree (passata)
• Basil
• Oregano
• Salt and pepper
• Parsley
1. Soak the stockfish for at least a week, changing the water three times a day.
2. Dry the stockfish and cut into pieces.
3. Heat oil in a pan and cook the fish until golden. Set aside.
4. In a saucepan sauté the onion and garlic. Add the tomato puree, basil, oregano and black pepper and cook until boiling.
5. Add the stockfish and continue cooking on low heat.
6. Add a little extra water before tossing in the cauliflower florets. Cook until tender and sprinkle in abundant parsley.
7. Serve with pasta such as spaghetti or linguine.