Stockfish alla Vicentina

Preparation:

Preparation: Soak the stockfish at least 3 days before preparation, in running cold water. Finely chop the garlic, brown it in oil and butter, then add the stockfish cut into small pieces without the skin, brown it and add the milk and 4 tablespoons of extra-virgin olive oil, cook over low heat for half an hour about. When cooked, the stockfish will appear as a fairly thick puree, serve sprinkled with chopped parsley and raw extra-virgin olive oil.