A nice dish of stockfish with potatoes.
One of the simple fish dishes (maybe not so simple to prepare though) that are prepared at my house.
Boiled stockfish (or accomodato or Ligurian style) with potatoes.
There is a nice post written by Loris with the recipe, here, so I won't go into too much detail about the descriptions and preparation.
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Photo taken with Canon EOS M100 and lens Tamron 16-300.
Stockfish (in some areas of central and southern Italy called pescestocco or simply stocco) is white Nordic cod preserved by natural drying without the use of salt. It can be marketed under the name stockfish only if the product derives from the species Gadus morhua. However, the preservation technique is also applicable for Gadus macrocephalus and other species of cod or white-fleshed fish, creating a commercial multitude of dried cod of various types and qualities; for this reason, the more correct term is Norwegian stockfish.
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