Preparation time: 30 minutes (excluding soaking)
Cooking time: 60 minutes
Difficulty: medium
Servings: 4 people
Ingredients
800 g of stockfish already soaked
400 g potatoes
80 g pitted Taggiasca olives < /span>
30 g pine nuts
1 medium onion
1 clove of garlic
400 g tomato puree
100ml dry white wine
4 tablespoons extra virgin olive oil
1 bunch of fresh parsley
Salt to taste
Black pepper to taste
Preparazione
Tagliare lo stoccafisso ammollato in pezzi regolari, eliminando eventuali spine e pelle in eccesso.
Pelare le patate e tagliarle a pezzi non troppo piccoli per evitare che si disfino in cottura.
Tritare finemente la cipolla e l’aglio.
In un tegame capiente, scaldare l’olio extravergine di oliva e soffriggere cipolla e aglio a fuoco dolce fino a renderli traslucidi.
Aggiungere lo stoccafisso e rosolarlo per qualche minuto, mescolando delicatamente.
Sfumare con il vino bianco e lasciare evaporare l’alcol.
Unire la passata di pomodoro, le patate, i pinoli e le olive taggiasche.
Coprire e cuocere a fuoco medio-basso per circa 50-60 minuti, mescolando di tanto in tanto senza rompere il pesce.
Regolare di sale e pepe solo verso fine cottura.
Completare con prezzemolo fresco tritato e lasciare riposare qualche minuto prima di servire.
Consigli dello chef
Lo stoccafisso deve essere ammollato correttamente per almeno 48 ore, cambiando spesso l’acqua.
Non mescolare troppo energicamente durante la cottura per evitare di sfaldare il pesce.
Aggiungere poco sale inizialmente: lo stoccafisso può essere naturalmente sapido.
Utilizzare olive taggiasche di qualità per mantenere l’autenticità del piatto.
Il riposo finale è fondamentale per amalgamare i sapori
Stockfish with potatoes, olives and pine nuts
Introduction
Scent of sea and land that meet in a slow and enveloping preparation: the laid-back stockfish is one of the most authentic dishes of the Ligurian tradition. A recipe that tells the story of poor cuisine transformed into excellence, where few ingredients blend into a surprising balance of flavours.
Description of the dish
Accommodated stockfish is a typical dish of Liguria, in particular of the Genoese area. The term "accommodated" indicates a preparation enriched with simple but tasty ingredients, such as potatoes, olives and pine nuts, which make the dish complete and nutritious. Stockfish, air-dried cod, was historically used for its long preservation, becoming the protagonist of the tables in the coldest months and in the lean days of religious tradition. The result is a rich, soft and intensely aromatic stew.
Recipe variants
Blank variant
No tomato, with a base of oil, garlic and parsley, for a more delicate taste and close to the oldest tradition.
Variation with capers
Added desalinated capers for a firmer and more Mediterranean flavour.
Fast variant
Use of stockfish already soaked and ready to use, reducing preparation time.
Recommended pairings
The acco stockfish modato matches perfectly with:
Structured white wines such as Vermentino or Pigato Ligure
Homemade bread to accompany the cooking base
Simple side dishes such as steamed vegetables or green salad
Storage
In the refrigerator: up to 2 days, in an airtight container
In the freezer: up to 1 month, preferably already portioned
Heat over low heat by adding a drizzle of oil or a little water to restore creaminess.
Indicative nutritional values (per serving)
Calories: about 350-400 kcal
Protein: 30 g
Fat: 18 g
Carbohydrates: 20 g
Values may vary depending on the ingredients used.
Curiosity and history
Lo stockfish arrived in Liguria thanks to maritime traffic with Northern Europe as early as the Middle Ages. Genoese merchants imported this preserved fish, making it a fundamental food for long crossings and periods of famine. Over time, Ligurian cuisine has been able to transform it into refined dishes such as "stoccafisso", now a symbol of a tradition that combines sea, trade and gastronomic culture.
Recipe variants
Blank variant
Without tomato, with a base of oil, garlic and parsley, for a more delicate and close to the oldest tradition.
Variation with capers
Added desalinated capers for a firmer and more Mediterranean flavour.
Fast variant
Use of stockfish already soaked and ready to use, reducing preparation time.
Recommended pairings
Accommodated stockfish goes perfectly with:
Structured white wines such as Vermentino or Pigato Ligure
Homemade bread to accompany the cooking base
Simple side dishes such as steamed vegetables or green salad an>
Storage
In the refrigerator: up to 2 days, in an airtight container
In the freezer: up to 1 month, preferably already portioned
Heat over low heat by adding a drizzle of oil or a little water to restore creaminess.
Indicative nutritional values (per serving)
Calories: about 350-400 kcal
Protein: 30 g
Fat: 18 g
Carbohydrates: 20 g
Values may vary depending on the ingredients used.
Curiosity and history
Stockfish arrived in Liguria thanks to maritime trade with Northern Europe as early as the Middle Ages. Genoese merchants imported this preserved fish, making it a fundamental food for long crossings and periods of famine. Over time, Ligurian cuisine has been able to transform it into refined dishes such as "stoccafisso", now a symbol of a tradition that combines sea, trade and gastronomic culture.