10735 stockfish

Not sure if this should be here or in food, but just an interesting thing I learned last night. Whilst on a visit to my doctor we were discussing the most healthy fish to eat (this tested our Italian to the limit) and he kept saying stockfish .So a search today brings up the answer.Stock fish is cod not salted as in baccala but dried by the wind and sun and in Italian usually known as stoccafisso. So low fat, no salt. I think the only other issue might be heavy metals found in the liver of the fish (thank you doctor understood that!)
So there you go then bet you all wanted to know that, I am now off in search of as a substitute for baccala which I love.
A

Category
Health & Safety

Submitted by Anonymous (not verified) on Wed, 10/22/2008 - 05:51

Stoccafisso is the forefather of Baccala as salt was too expensive way back when. There is a very nice casserole you can make using Stoccafisso - with potatoes, zafferano and a decent slug of decent olive oil. Mop up the juices with good bread.

Submitted by Anonymous (not verified) on Wed, 10/22/2008 - 06:05

May we have the recipe J&C please, posted on the food thread?,
A

Submitted by Anonymous (not verified) on Wed, 10/22/2008 - 06:10

It certainly makes a change from, "cod'nchips twice please luv"

Submitted by Anonymous (not verified) on Wed, 10/22/2008 - 06:42

I'm not sure there is a recipe as such Ang - slice some potatoes and some onions, layer them in a casserole dish along with the fish, add some zafferano, salt and white pepper, build up the layers, add a little stock or water and a very good slug of oil, cover and then bake for an hour or so. You have to soak the fish overnight and trim away the hard skinny bits around the head first though. It's very tasty.

Submitted by Anonymous (not verified) on Wed, 10/22/2008 - 06:47

Hi Angie and Robert

[url=http://italianfood.about.com/od/fishdishes/ig/La-Galleria-del-Pesce/Stoccafisso--Stock-Fish.htm]Stoccafisso: Stock Fish, or Dried Cod[/url]

Submitted by Anonymous (not verified) on Wed, 10/22/2008 - 06:49

I have too many cookery books to track the details but I do recall that when buying stock fish, it is important that you get a middle piece rather than the ends...seems obvious, but it all looks unappetising when purchasing it and if you are a foreigner you could be disappointed once you have soaked it.