Stuffed Stockfish Tail
The stuffed stockfish tail is a dish traditionally prepared on winter days of celebration, when temperatures allow you to better appreciate the prince seafood product of the inland cuisine, here processed in a rather alternative way.
Ingredients
1 tail of stockfish
2 clove of garlic
Parsley
Laurel
Pine nuts
Marjoram
Crumb of a sandwich soaked in milk
2 spring onions
500 g of chards
1 egg
2 onions
Extra-virgin olive oil
Salt and pepper
Preparation
First of all, it is necessary to revive the stockfish, soaking it with fresh water for a week.
Once you did it, remove the skin of the fish, turning it to form a bag without breaking it, using a knife with a thin and sharp blade.
Strip the stockfish bone and keep it aside.
Scald the fish in boiling water together with the chards and then place the meat in a large bowl: chop it with spring onions, garlic clove, the previously cooked chards, parsley and marjoram. Season with salt and pepper and add an egg to the stuffing and the breadcrumbs soaked in milk. Mix everything together, stuff the tail of the stockfish with the stuffing obtained and sew the end with cotton thread.
In a terracotta casserole, pour a thin layer of oil to the bottom and add a mixture of onion, garlic, parsley, laurel leaves and few pine nuts.
Brown it on the stove and simmer with white wine until reduced. Lay the fish bone on the bottom and the stuffed tail on it. Stew them for about 30/45 minutes, adding water when necessary and turning them very carefully once. In good time, combine the previously rehydrated mushrooms and finely sliced potatoes.
When cooked, slice the stuffed tail accompanied by the cooking sauce and stewed potatoes.
