Do you know the difference between stockfish and salt cod? The former is dried codfish, the latter is also codfish but preserved in salt.
I buy it at the “Bottega dello stoccafisso,” a historic shop located in one of the alleys (narrow streets) of Genoa (via dei Macelli di Soziglia). If you come to Genoa, go and see this little shop and you’ll really take a step back in time, with marble tubs for desalting fish, hanging stockfish, and an atmosphere from days gone by.
Preparing stockfish Genoese style is quite simple if you buy the fish already ready to cook; I have seen that it is now easily found even on the shelves of large retailers.
This version of the recipe “stockfish Genoese style my way” differs from the original because it considers that some ingredients of the original recipe are not favored by my family.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Here are the ingredients for preparing stockfish Genoese style my way:
- 1.75 lbs stockfish
- 3 potatoes (peeled, medium size)
- 4 Roma tomatoes
- 20 Taggiasca olives (pitted)
- 1 cup white wine
- 1 onion
- to taste extra virgin olive oil
Steps
In a pan, sauté the onion, add the halved Roma tomatoes, then add the stockfish cut into large pieces.
Pour in the white wine and let it evaporate over high heat.
Lower the heat and cook covered for half an hour, adding a bit of water occasionally and stirring from time to time to prevent sticking, add more water if necessary.
Finally, add the potatoes cut into large pieces, if necessary, wet again with a little water and cook for another twenty minutes, adjusting the salt.
The dish is ready when the potatoes are cooked; a few minutes before, add the olives which only need to blend with the other ingredients.
Conversation:
It can be stored in the fridge in a hermetically sealed container.
