Stockfish salad 

The stockfish boiled in salad with cherry tomatoes and Taggiasca olives is a Ligurian specialty in which the aromas of the sea blend harmoniously with those of the earth and of which today I propose the light variant, which I prepare when I want to eat something appetizing but at the same time light and "not fattening". To make sure that the dish is low-calorie, I avoid the use of potatoes, but, if you do not have line problems, you can very well use 2 or 3 yellow paste (the most suitable are the quarantine). In this case, boil them separately and reduce the amount of cherry tomatoes to 300 g to avoid "unbalanced" the flavors between them. For the perfect success of the preparation, which I consume warm or cold in summer, while in winter I prefer the comfort "stochefisce accomodòu", add salt only at the end and use quality stockfish Spider, which keeps cooking very well. Since soaking stockfish requires numerous water changes and much longer than cod, buy fish already cleaned, soaked and possibly cut into pieces.

Ingredients for 4 people

800 g of stockfish already soaked, deprived of the bone and cut into pieces

500 g piccadilly cherry tomatoes

60 g Taggiasca olives in brine

2 tablespoons pine nuts

1 onion

1 carrot

1 bay leaf

1 celery stalk

1 clove of garlic

2 salted anchovies

parsley to taste

oregano to taste

extra virgin olive oil to taste

salt and pepper to taste

Preparation

Wash the parsley, dry it well, chop the leaves and do not throw away the stems; Clean and desalt the anchovies under the tap jet, cut the fillets, chop them and keep them aside too. Pour plenty of cold water into a pot, add the peeled onion, bay leaf, washed carrots and celery stalk and parsley stalks; Turn on the heat and, when the court bouillon has reached the boil, pour the pieces of fish into it. Lower the heat when boiling again, put the lid on and boil the stockfish into pieces for 7-10 minutes depending on their size. As soon as the stockfish has become soft but not undone, turn off the heat, add salt, stir and let it rest in its cooking water for 15-20 minutes, draining it first from the same if you notice that its meat, which must be soft and firm at the same time, is losing its compactness. Meanwhile, wash the cherry tomatoes, dry them and cut them in half or, if you prefer, into 4 pieces and then melt the chopped anchovies out of the heat in a little EVO oil made before heating in a saucepan. Put the 2 ingredients in a large salad bowl, add the drained olives, half of the parsley and the peeled and chopped garlic clove and mix everything. When the fish has cooled down, drain it, remove any skin, remove the thorns remaining in the pulp, cut it into pieces and add it to the salad bowl together with the lightly toasted pine nuts. Season with salt and pepper the boiled stockfish with cherry tomatoes, olives and pine nuts in salads, drizzle with a drizzle of raw oil, stir again gently, sprinkle with oregano and parsley left over and serve on the table the appetizing Ligurian light dish.