These are the Calabrian version of fishcakes - hot and spicy with plenty of garlic and some grated goat’s cheese for extra pungency. The fish that is traditionally used is stocco, or stockfish, which is a member of the cod family. It is dried and then salted, as opposed to baccalà, which is salted without being dried first. Stockfish from Mammola in Calabria is recommended for this recipe, but another type of fish could be used instead, as long as it is robust enough to withstand the other flavours in the dish.
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