Ingredients
Preparation
- Cut the stockfish in large pieces.
- Chop the tomatoes in coarse pieces and set a side.
- Finely chop garlic and onion, and sauté it in a pan with olive oil. Add the stockfish and cook for 7-8 minutes on medium-high heat.
- Add the chopped tomatoes, olives, and basil, cook further for 5 minutes.
- Remove from the heat and add corn.
- Toast the bruschetta in some olive oil.
- Serve the bruschetta with the stockfish mix on top.
