Stock fish dry, also known as bacalao or baccalà, is a type of fish that has been dried through a traditional method of air drying. It is commonly used in cooking in various cuisines around the world, especially in Mediterranean and African dishes.
To prepare stock fish dry, it must first be rehydrated by soaking it in water for several hours or overnight. This helps to soften the flesh and remove excess salt. Once rehydrated, the fish can be used in recipes such as stews, soups, and pasta dishes.
Stock fish dry is known for its intense flavor and meaty texture, making it a popular ingredient in many traditional dishes. It is also a good source of protein and Omega-3 fatty acids, making it a healthy choice for incorporating into your diet.
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