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Stockfish Recipe: Norwegian Stockfish the Burrida Way

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Norwegian Stockfish the Burrida Way 

  • Scrape the Norwegian Stockfish, but do not remove the skin. Let it drain well.
  • Remove bones and cut into pieces. Cut the tripe into strips.
  • Heat a half cup of oil in a terra-cotta sauce pan and sauté the chopped onion, garlic, carrot, celery and parsley. Salt to taste.
  • Add the anchovies that were washed and deboned, then mashed with a fork.
  • When ingredients are lightly browned, add the pieces of Norwegian Stockfish, tripe, fresh boiled and sliced mushrooms, pine nuts (half whole and the other half crushed), crushed tomatoes, basil, salt, pepper and a dash of ginger.
  • Add some broth (or milk) and cook, covered, for one and a half hours over low heat.

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