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Home page/Typical recipes/Fish/Acqui’s stockfish
ACQUI'S STOCKFISH
Ingredients (for 8/10 people):
1
Kg. of stockfish
4
anchovy fillets
6
garlic cloves
1
red chilli
a
tuft of parsley
a
handful of pine-seed
a
handful of black olives
800
gr. of potatoes
1/2
glass of white wine
oil
of olive
Piedmont is not interested in stockfish. It is more or less unknown in
nearly all the Piedmontese provinces. The province of Alessandria is an
exception. The area where it can be found most easily is in the menu in
restaurant of Acqui. We can
remember fantastic stockfishes prepared in local restaurants and humbles
inns. For centuries, stockfish was one of the food of reserve on the
boats together with the anchovies: that’s why it enjoyed a large
production that soon spilled over the valleys and the inns of the passes
that put into communication the Liguria with our province.
It
can be prepared in different ways, but the most typical one is the
Acquose one that consists in beating it, putting it in fresh water,
cutting it and boiling it in water for 7 or 8 minutes (nearly 1 Kg.).
Take it off, clean it without the fishbone and cook it in a pot for 15
minutes in a fry prepared as follows: melt 4 anchovy fillets with garlic
(thinly minced or left entire and then taken off according to taste).
Add a spicy chilli.
Put
the stockfish prepared as above and after 10 minutes add a lot of
parsley, a handful of pine-seeds, everything thinly minced. Add little
dry white wine and after other 10 minutes black olives and a handful of
pine-seeds. Add some 800 gr. of boiled potatoes and slice into thick
rings, then mix smoothly to season the potatoes.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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