Ricette :: Hors d'oeuvre of raw stockfish

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:: Hors d'oeuvre of raw stockfish ::

Porzioni: 4

Ingredienti

800 gr. stockfish fillet
2 fresh, seasoned tomatoes
1 handful of black olives
1 glass of olive oil
salt, pepper, origan parsley

Preparazione

Get rid of the fish bones and skin the stockfish, cut it into slices and then in small bits, put it into a service tray; meanwhile, cut the tomatoes into small cubes and place them over the stockfish, salt the whole and flavour with spices (pepper, origan, parsley). Add the black olives and dip with olive oil. Serve when ready.

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