Stockfish Vicenza Style is a delicious fish dish originating from the culinary tradition of the city of Vicenza, in the Veneto region. Prepared with stockfish soaked in milk and accompanied by a sauté of garlic, butter, and olive oil, the dish is enriched with a touch of chopped parsley. The result is a tasty and aromatic main course, distinguished by its soft and flavorful texture.
Soak the stockfish at least 3 days before preparation in cold running water
Finely chop the garlic, sauté it in oil and butter, then add the stockfish cut into pieces without skin, sauté it and add the milk and 4 tablespoons of extra virgin olive oil, cook over low heat for about half an hour
Once cooked, the stockfish will appear as a fairly dense puree, serve it sprinkled with chopped parsley and raw extra virgin olive oil
Pan
Bowl
Knife
Store Stockfish Vicenza Style in the refrigerator, covered, for up to 2 days.
Stockfish Vicenza Style is a specialty of the Veneto region, particularly of the city of Vicenza.
Italia, Veneto
| Energy (kcal) | 217.63 |
| Carbohydrates (g) | 6.04 |
| of which Sugars (g) | 6.04 |
| Fat (g) | 7.39 |
| of which Saturates (g) | 3.88 |
| Protein (g) | 32.12 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.29 |
