|The town of Giardini Naxos
Foods and cook recipes from Giardini Naxos
Stockfish already soaked kg. 1, green olives gr. 200, capers gr. 50, raisins big gr. 100, half a liter of tomato sauce, a large onion, a small bunch celery, potatoes gr. 500, oil, salt and pepper.
Fry in a pan with oil very low and wide grated onion and prepared as already indicated for the swordfish, one ahead with olives, capers, celery, passole and tomato sauce.
Cook for about ten minutes and set the fish in the pan "rapier" that will cook over low heat without stirring. Season with salt and pepper and shake the pan from time to time does not stick to the bottom.
A half-cooked (after about half an hour), add the potatoes cut into large chunks, half a glass of water, and leave again on a slow fire for a quarter of an hour, without stirring.
The oil will be abundant. Serve the dish warm.