White stockfish alla Genovese is one of the most authentic dishes of the Ligurian tradition, a symbol of Genoese cuisine. Prepared without tomato, with potatoes, Taggiasca olives and pine nuts, it wins you over with its delicate flavor.
But what is the secret to making it truly like in the old days? In this guide you’ll discover the original step-by-step recipe, along with practical tips and mistakes to avoid to obtain a perfect stockfish, just like in Genoese trattorias.
Whether you are a beginner or want to perfect the technique, here you’ll find everything you need to bring a great classic of Ligurian cuisine to the table.
What white stockfish alla Genovese is.
Unlike other Italian versions, it does not use tomato but is based on simple, high-quality ingredients.
The recipe enhances the flavor of the fish with a slow and gentle cooking method.
So, are you ready to be won over by the authentic white stockfish alla Genovese?
Oh yes, how delicious!
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- Difficulty: Easy
- Cost: Moderate
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 lb stockfish (soaked)
- 4 potatoes (medium)
- 1 onion
- 1 clove garlic
- 1 tbsp pine nuts
- 2 oz Taggiasca olives
- to taste parsley (chopped)
- to taste extra virgin olive oil
- to taste salt (add at the end)
- to taste pepper
Tools
- 1 Cutting Board
- 1 Casserole
Steps
Prepare the stockfish
Cut the stockfish into pieces, removing any bones.
Soffritto (light sauté)
In a wide casserole, gently sauté chopped onion and garlic in plenty of extra virgin olive oil. If you like, add 1–2 anchovies to give more flavor.
Add the potatoes
Peel the potatoes, cut them into thick slices or chunks and add them to the sauté.
Add the stockfish
Arrange the pieces on top of the potatoes. Do not stir too much to avoid breaking it.
Seasoning
Add: pine nuts
Taggiasca olives
chopped parsley
salt (a little) and pepper
Cooking
Cover and cook over low heat for about 40–50 minutes.
If necessary, add a little water or stock.
Rest
Let rest a few minutes before serving: the flavors will meld better.
Storage
Store in the refrigerator for 1–2 days. It can be frozen but the potatoes may change texture.
FAQ (Questions & Answers)
What’s the difference between stockfish and baccalà (salt cod)?
Stockfish is air-dried, baccalà (salt cod) is cured in salt.
Can it be prepared in advance?
Yes, it’s even better the next day.
What wine pairs well with it?
Perfect with white wines such as Vermentino or Pigato.
