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Stoccafisso Thoughts  

Stoccafisso alla Zia
By Rina Magnelli,
Adapted by StarChefs

Yield: 4-6 Servings

  • 2 pound Stock Fish
  • 6 cups whole milk
  • 2 cups anchovies, marinated in garlic red peppers and parsley
  • 4 Tablespoons rosemary
  • 2 cups chickpeas
  • 1 cup carrots, diced and boiled
  • 1 cup white onions, diced and boiled
  • 1 cup extra virgin olive oil
  • _ cup aromatic rosemary olive oil
  • Salt and black pepper to taste
Soak the fish in water for two days, changing the water at least twice daily. Skin, bone and cut it into filets and place in an aluminum pan, pour in the milk and season with rosemary, salt, pepper, olive oil, and the marinated anchovies. Bake in 250 F oven for 25 minutes. Purée the chickpeas, carrots and onions. Serve by pouring the chickpeas purée over the filets and drizzle plate with aromatic rosemary olive oil.


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