Rio style Stockfish


1.200 kg. of soaked stockfish, onions, 500 gr. of tomatoes, basil, parsely, green chilli peppers, pepper, black olives, pine nuts, capers, oil, grated parmesan, salt.


The stockfish must be cooked in an earthenware casserole dish.

Slice the onion and fry until golden. Add two or three green chillis, a few basil leaves, some chopped parsely, salt and pepper and the peeled, sieved tomatoes.

Simmer until cooked then add the pieces of stockfish and some more oil if necessary. Finally add the black olives, some pine nuts and capers. Turn the heat down and simmer gently, adding a little water from time to time if necessary.

When cooked sprinkle with grated parmesan.

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