![\"stocc.](\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/stocc.-accomodato-300x225.jpg\")
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\nCook on medium heat for 20 minutes, adding, if necessary, a bit ‘of water to keep it moist.
\nNow salt (taste before!), add the potatoes and cook for another 15 minutes with the lid.
\nKeep an eye on the cooking and, in the end, garnish with a little of chopped parsley.
\n<\/p>","protected":false},"excerpt":{"rendered":"INGREDIENTS FOR 3 PERSONS 500 gr. stockfish 1 onion 2 cloves garlic 1 bunch of parsley 4 tomatoes 4 potatoes 50 gr. pine nuts 100 gr. of Taggiasche olives Premise For those who confuses the stockfish with salted cod stockfish Stockfish and salted cod fish are not different fishes as some people think but two versions of the same fish, cod. Stockfish is indeed cod clean, flattened and dried in the wind from the sea. The area which produces most valuable stockfish is that of the Norwegian Lofoten Islands. The salted cod is instead cod preserved in salt, the production area is more extensive and have more tender meat and stronger taste than the cod. dried salted cod Among stockfish and salted cod, the first one is more suitable than the latter for people who suffer from high blood pressure, even if soaked for a long time, in fact, the salted cod contain residues of salt, food enemy of hypertensives. Cod is rich in vitamin B12, phosphorus and selenium, and its meat is very lean yet nutritious. Stockfish and salted cod require lengthy preparation. The stockfish, left whole, must be soaked for 4-6 days, changing the water once a day, for the salted cod, which can be cut into pieces, are enough 24 to 36 hours, provided to change often water. Preparation Take the stockfish and if it is a whole piece let in hot water for a few minutes so you can remove skin and bones. Aside peel and cut potatoes into large chunks. Make a fry with the onion, garlic and parsley in extra virgin olive oil and, during cooking, add the stockfish, cut into pieces, tomatoes cutted into small pieces, two tablespoons of tomato sauce, olives and finally the pine nuts. Cook on medium heat for 20 minutes, adding, if necessary, a bit ‘of water to keep it moist. Now salt (taste before!), add the potatoes and cook for another 15 minutes with the lid. Keep an eye on the cooking and, in the end, garnish with a little of chopped parsley.<\/p>\n","protected":false},"author":7,"featured_media":6292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[847,947,946,799,846,798],"class_list":["post-6288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-fish","tag-genova","tag-liguria","tag-main-course","tag-pesce","tag-secondi-piatti"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6288"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6288\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6292"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"stockfish\"](\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/stoccafisso-1.jpg\")
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