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Piscistoccu a ghiotta — The Messina recipe
Piscistoccu a ghiotta is the soul of Messina on a plate. Every Messina family has its own version, with minimal variations in cooking times and proportions. This is the Ganzirri version, where the sea — even in the salted and preserved forms of stockfish — is always the protagonist.
Ingredients
1kg stockfish already soaked · 400g potatoes · 200g Sicilian green olives · 3 tbsp salted capers · 400g peeled tomatoes · 2 celery stalks · 1 onion · generous amount of extra virgin olive oil · salt and pepper
