Ricette :: Stockfish mexican style

Preparazione

Boil the fillet for 10 minutes approx., then drain it and get rid of the fishbones and the skin. Into a saucepan, fry slightly some minced garlic, onion, bacon and anchovy, making everything brown enough. Add then the dried tomatoes and half a glass of white wine. When the wine has evaporated, add the mexican beans that you should have boiled in the meanwhile. Cook for approx. 10 minutes and then add the fillet of stockfish. Leave the saucepan on the fire for 15 minutes more, with medium flame so that the different flavours would amalgamate. Add salt and pepper as you wish. Serve hot.