A traditional dish that harmoniously combines dried fish with a variety of ingredients to create a rich and flavorful stew. Perfect for a hearty meal.
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Place the dried fish in a large bowl with plenty of water.
Change the water every three hours to desalinate it completely. This process should take about 8 hours.
In a separate bowl, beat the eggs with the butter (softened to room temperature).
Add the crumbled bread, cornstarch, and milk, mixing well to combine.
Heat a little oil in a saucepan. Sauté the chopped onion and garlic until fragrant.
Add the desalted and shredded fish along with the chopped tomatoes.
Cook on low heat for 10 minutes.
Stir in the milk and egg mixture.
Cook for another 10 minutes over low heat, stirring continuously until the stew thickens.
Remove from the heat. Season with salt and pepper to taste, and stir in the chopped cilantro.
Serve the stockfish stew on its own or with white rice or steamed potatoes.
Don’t skip the desalting step. Properly soaking and rinsing the fish is crucial for flavor and texture.
Use day-old bread. It absorbs liquid better and enhances the texture of the stew.
Can I use fresh fish instead of dried fish?
Fresh fish can be used, but it won’t provide the same depth of flavor or texture. Stockfish has a unique umami richness that develops from the drying process.
How long can I store leftovers?
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk or water if needed to loosen the texture.
What can I serve with this stew?
This stew pairs well with steamed rice or crusty bread.
Can I add other vegetables?
Yes, you can include other vegetables like carrots for added flavor and texture.
Is this dish spicy?
The dish is not inherently spicy, but you can add chili flakes for a spicy kick.
