This dish blends the rustic flavours of Norway's stockfish with Italy’s creamy risotto, developing an unforgettable food that is both of those impressive and comforting. To start with, soak the stockfish in chilly drinking water for 24 to 48 hrs, altering the drinking water routinely. This action is very important for softening the fish and which
Salmon, halibut, and herring also are fantastic choices, although not for people who are concerned about the quantity of bones in their food items. Salmon and catfish have less bones than herring, which make them much easier to skin and fillet.But be mindful any time you cook it as it incorporates bones. Then refrigerate the fish. It's also wise to
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