Dishes
The baccalà alla vicentina, an ancient and traditional Italian dish native to Vicenza, is made from stockfish (confusingly not from salt cod, although salt cod is known in standard Italian as baccalà) and is served on or next to polenta. Dishes made from stockfish (locally called bakalar) are traditionally eaten on Christmas Eve in Croatia, especially Dalmatia.
Stockfish is popular in West Africa, where it is used in the many soups that complement the grain staples fufu and garri. The Bakweri, who are a fishing people of the English-speaking part of Cameroon, use stockfish in flavoring their palm nut or banga soup, which is eaten with a cocoyam pudding called kwacoco. The name okporoko for stockfish, among the Igbo of Nigeria refers to the sound the hard fish makes in the pot and literally translates as "that which produces sound in the pot".
Both stockfish and salt cod can be made into lutefisk.
Stockfish is typically sold in whole bales (100 lbs per bale) or half-a-bale, one-quarter bale or even one-tenth-bale.
Read more about this topic: Stockfish
Famous quotes containing the word dishes:
“When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.”
—Paula Wolfert, U.S. cookbook writer. Paula Wolfert’s World of Food, Introduction, Harper and Row (1988)
“First there’s the children’s house of make believe,
Some shattered dishes underneath a pine,
The playthings in the playhouse of the children.
Weep for what little things could make them glad.”
—Robert Frost (1874–1963)
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)