Norwegian stockfish with paccheri | Seafood from Norway
A quick, delicate and tasty italian pasta with Norwegian stockfish. The perfect late lunch or dinner.
Ingredients
- 300 g Norwegian stockfish, watered out and cleaned
- 350 g paccheri pasta
- 150 g tomato puree
- 30 g salted capers from Pantelleria
- 30 g taggiasca olives
- 1 French onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- extra virgin olive oil
- 0.5 glass white wine
- salt and pepper
- 1 sprig of parsley, fresh
- ancho chili powder
- 1 tsp tomato paste
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