La Toscana in Bocca a Pistoia Sugo di stoccafisso di Bruno Lottini Ristorante Enoteca Il Frantoio

Soak the stockfish in water for 24-48 hours, changing the water several times to remove excess salt.

After soaking, drain the stockfish and rinse it under cold water.

In a large pot, heat the olive oil over medium heat and sauté the garlic and onion until translucent.

Add the soaked stockfish to the pot and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes until the fish is tender.

Remove the stockfish from the pot and let it cool slightly. Flake the fish into large pieces, removing any bones.

In a large bowl, combine the flaked stockfish, black olives, capers, parsley, red pepper flakes, salt, and pepper. Mix gently to combine.

Return the mixture to the pot and heat through for another 5-10 minutes, allowing the flavors to meld.

Serve hot, drizzled with additional olive oil if desired.

Spice Level: