stockfish

The starter in the upcoming national championship must be based on stockfish. I would be going out on a limb if I told you that this is an ingredient I know and love. Stockfish, the heart and soul of bacalao, is basically salted, then dried cod. Now, this was done to the fish to preserve it and has remained a delicacy and a favorite in Norway, Portugal and to some degree Italy. My way of attacking this challenge is to break with tradition, deconstruct tradition or just go nuts. First take tomorrow will focus on these ideas: