Baccala in the Saracen Style: Stoccafisso alla Corropolese

1. 1

   Remove the fish from its bath and remove the fins, backbone and jaw bones, then fillet it and chop finely.

2. 2

   In a large saute pan, heat the olive oil over medium-high heat and add the onion, celery, parsley, and pepper flakes and stir over the heat for 5 minutes.

3. 3

   Add the fish and stir well, then add the tomatoes, bell peppers, quince, and raisins and stir well.

4. 4

   Season with salt and pepper and cook over high heat 10 minutes, until hot all the way through.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.