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Steamed
Codfish an other simple Italian recipe.
Be careful because in some Italian areas people call "codfish '" what actually is the stock fish, in a few words is not the usual fish but the two names refer to two different modes of preservation.
Stock fish is dried in the wind and the sun, it looks like any other dried fish. I prefer the cod is hand salted, and you can buy already soaked, but be carefully sometimes is still very salty, probably you should put it again in a bowl covered with water for few hours.
Be careful because in some Italian areas people call "codfish '" what actually is the stock fish, in a few words is not the usual fish but the two names refer to two different modes of preservation.
Stock fish is dried in the wind and the sun, it looks like any other dried fish. I prefer the cod is hand salted, and you can buy already soaked, but be carefully sometimes is still very salty, probably you should put it again in a bowl covered with water for few hours.
Consider that for each person
you will need 200/250 g of baccala’.
My simple recipe is to steam soaked codfish, this is a delight!
Garnish with olive oil, pepper and serve with tomatoes, green sauce or a
light mayonnaise.
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