Stockfish in Creamy Sauce -Norway and Italy

This recipe uses simple ingredients but the taste is beautifully enhanced in this quick and easy recipe. Stockfish is once again the price of Norwegian and Italian tables. Explosive flavors indeed !
800 grams of Dried and salted cod, pre-soaked Norwegian Stockfish
100 grams of Olive oil
50 grams of Pine nuts
2 Onions, yellows
100 grams of Ready-made tomato sauce
1 dash of Black pepper, mixed
1. Leave the dried stockfish to soak in plenty of cold water for 48 hours, making sure you change the water regularly.
2. When the stockfish is ready, remove the skin, cut into large wide chunks, about 3 finger-widths long, and carefully remove the bones.
3. Soak the raisins in lukewarm water for 15 minutes. Using a pan that is big enough to arrange the fish in a single layer, heat almost all of the oil in a pan, then add the finely sliced onions and brown well. Add the stockfish and brown on both sides.
4. Mix a tablespoon of tomato salsa in a ladle-full of hot water and add to the pan, then add the remaining oil, a pinch of pepper and the raisins, which have been squeezed out to remove any excess water.
5. Taste and add salt if necessary. Cook on a low heat for approximately 20 minutes, turning the pieces of stockfish delicately. If the sauce dries up, add a little hot water. Serve on warm plates.
In Italy there is a little bit of confusion concerning the difference between Stockfish and Baccalà. They both derive from Norwegian Cod, but are different products. The difference is that Stockfish is naturally dried, while Baccalà goes through a salting process, or it is salted and then dried. This recipe is prepared with Norwegian Stockfish, which should be soaked for at least 48 hours before being cook.

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