A dish that you should try spending your holidays in Messina is the Pesce Stocco to Ghiotta, or as like to say Messinesi DOC u piscistoccu to missinisa (Fish Messina Stocco).
In the Sicilian cuisine Stockfish together with stockfish It is a widely used ingredient. The Pesce Stocco 'to Ghiotta or Messina It is an extraordinary and ancient Sicilian recipe. Of obvious contamination Norman (is a fish typical of the Scandinavian countries) has quickly become the protagonist of the typical dishes from Messina. Sold by the typical "piscistoccari"Messina typical shops and now also available in normal fishmongers.
In addition to the second plate always with the Ghiotta del Pesce Stocco it is also possible to prepare an excellent First Course or traditional Ventri of Piscistocco (Said to Messinese).
Here is the traditional Recipe dish Messina:
- 1 kg of stockfish softened fish
- 1 kg of potatoes
- 1 kg of tomatoes
- 1 onion
- 100 g of celery
- 100 g of white pickled olives and pitted
- 50 g of capers
- 1/2 cup of oil
- salt and pepper to taste
Break up the tomatoes, put them in a pan and let evaporate their vegetation water. Then pass them through a sieve collecting the sauce into a bowl. Pour half a glass of oil in a pan, preferably earthenware, heat, insaporitevi the chopped onion and when it became transparent, add the finely shredded celery and tomato puree. Bring to a boil, add the capers, olives, the rapier cut into large pieces, the sliced potatoes, chilli, add salt and simmer for about 40-50 minutes. Let stand the dish a few minutes, and finally served.
For the Pesce Stocco to Ghiotta MadeinMessina.com suggests you: