You might wonder why I am not talking about salted cod and instead propose a recipe with stockfish. For those who don’t know, they are the same fish, cod. The difference is that salted cod is preserved in salt, while stockfish is dried. Both are delicious, and there are many recipes we find in almost all regions of Italy. The one I’m presenting is the traditional recipe prepared in Genoa. To ensure I got it right, I asked Guido, who cooks it wonderfully, for advice. I almost forgot to mention that while cooking the genoese style braised stockfish, you should keep the windows open because the smell is quite strong… but it’s worth it!
Recipe updated on 07/19/2017
Other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
- Energy 375.36 (Kcal)
- Carbohydrates 21.51 (g) of which sugars 4.59 (g)
- Proteins 25.24 (g)
- Fat 19.34 (g) of which saturated 2.10 (g)of which unsaturated 5.51 (g)
- Fibers 4.31 (g)
- Sodium 1,167.34 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs stockfish
- 1 carrot
- 1 stalk celery
- 1 shallot
- A few sprigs parsley
- 5 fillets anchovies in oil
- 3.4 fl oz dry white wine
- 2 tbsps extra virgin olive oil
- 0.7 oz pine nuts (toasted)
- 5.3 oz tomato sauce
- 1.4 oz taggiasca olives
- 3 small potatoes
- 0.1 oz fine salt
- 1.9 cups water
Tools
The recipe contains IconA affiliate links
- Food Scale
- Cutting Board
- Pot
- Casserole
Steps
Start by cleaning the stockfish. To remove the skin and bones, immerse the pieces in boiling water for a few minutes. Remove the bones thoroughly, both the central and side ones, and shred it. Prepare a chop with shallot, carrot, celery, and parsley. Add the anchovy fillets which will dissolve during cooking, and let them sauté over low heat.
Add the flaked stockfish to the sauté, allow it to flavor, and deglaze with the white wine. Once evaporated, add the pine nuts, previously toasted in a small pan, and the tomato sauce.
Add the boiling water, stir and let it cook for 1 hour over low heat. At this point, add the taggiasca olives and the potatoes cut into chunks. Taste to salt it just enough and cook for another 45 minutes. Let it rest for 10 minutes, and the genoese style braised stockfish will be ready.
