{"id":15218,"date":"2017-03-14T09:22:36","date_gmt":"2017-03-14T08:22:36","guid":{"rendered":"http:\/\/www.visitsicily.info\/?p=15218"},"modified":"2025-11-17T21:54:36","modified_gmt":"2025-11-17T20:54:36","slug":"pesce-stocco-a-ghiotta-o-alla-messinese","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/en\/ricetta\/pesce-stocco-a-ghiotta-o-alla-messinese\/","title":{"rendered":"Pesce Stocco &#8216;a ghiotta o alla Messinese"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>Pesce stocco &#8216;a ghiotta o alla Messinese is an extraordinary and ancient Sicilian recipe. With clear Norman influences (it is a typical fish from Scandinavian countries) it immediately became the star, together with salt cod, of many traditional Sicilian dishes.<\/p>\n<p>And now let&#8217;s take a look at the recipe (strettoweb.com)<\/p>\n<p>Cut the tomatoes into pieces, put them in a pan and let their liquid evaporate. Then pass them through a sieve, collecting the sauce in a bowl. Pour half a glass of oil into a pan, possibly earthenware, and heat it up. Add the chopped onion and when it has become transparent, add the finely chopped celery and the tomato puree. Bring to the boil, add the capers, the olives, the stockfish cut into large pieces, the potatoes in segments, the chilli pepper, add salt and leave to cook for about 40\u201350 minutes. Let the dish rest for a few minutes, then serve.<\/p>\n<p><a href=\"\/?page_id=841\"> \u2611\ufe0f<\/a>\u00a0 <a href=\"\/?page_id=841\">Sicily. Flavours not to be missed<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":63181,"template":"","categories":[1924],"luogo":[],"stagione":[1874,1877,1875,1876],"class_list":["post-15218","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-en","stagione-autumn","stagione-spring","stagione-summer","stagione-winter"],"acf":{"sottotitolo":"","titolo_paragrafo_1":"Detail","paragrafo_1":"","galleria":false,"difficolta":"Media","durata":"","ingredienti":[{"nome_ingrediente":"soaked stockfish","quantita":"1 kg\u00a0"},{"nome_ingrediente":"potatoes","quantita":"1 kg"},{"nome_ingrediente":"tomatoes","quantita":"1 kg"},{"nome_ingrediente":"onion","quantita":"1"},{"nome_ingrediente":"celery","quantita":"100 g"},{"nome_ingrediente":"white olives, pickled and pitted","quantita":"100 g\u00a0"},{"nome_ingrediente":"capers","quantita":"50 g"},{"nome_ingrediente":"glass oil","quantita":"1\/2"},{"nome_ingrediente":"salt and pepper to taste","quantita":""}],"localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pesce Stocco &#039;a ghiotta o alla Messinese | Visit Sicily official page<\/title>\n<meta name=\"description\" content=\"Pesce stocco &#039;a ghiotta o alla Messinese is an extraordinary and ancient Sicilian recipe. 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