STOCKFISH IN A PAN

PREPARING

Let's start with the pan on the stove, extra virgin olive oil and, cold, add a salted anchovy, making sure that it melts; then add a clove of garlic, black olives and capers, letting them brown.

Then add the stockfish, let it brown for 1/2 min and then add the white wine; once the wine has evaporated, add tomatoes and a few tablespoons of cooked tomato sauce, salt and pepper to taste, 1/2 basil leaves chopped by hand.

6/7 min cooking over medium/high heat according to the sizing of the stockfish used and it’s ready to taste.