Calabrian Stockfish with Potatoes and Tomatoes is a typical dish from this region, very tasty and flavorful with the addition of capers and Calabrian green olives. In the south, it is commonly cooked both in summer and winter. Today I present this very inviting recipe, which is also prepared on Christmas Eve with the addition of cauliflower and is called “stockfish alla ghiotta”.
My version is a family recipe, a truly inviting dish where you get both a first and second course from this recipe. The very succulent sauce is also excellent for making a good plate of spaghetti or even better if you use fresh tagliolini.
Follow the recipe carefully and all the steps, and if you cannot find ready-to-use stockfish, you can substitute with cod that has been soaked and desalted for many days.
YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Calabrian Stockfish with Potatoes and Tomatoes
- 1.3 lbs Stockfish
- 4 Potatoes
- 1 Onion
- 1 jar Canned Tomatoes
- 2 tbsps Capers
- 20 Green Olives
- 1 sprig Parsley
- 1 Chili Pepper
- as needed Olive Oil
- as needed Salt
- as needed Herb-Infused Breadcrumbs
Tools
- Saucepan
- 1 Chopping Board
- 1 Pot
- 1 Stovetop
Preparation for Calabrian Stockfish with Potatoes and Tomatoes
To prepare this recipe, start by peeling the potatoes, then washing and cutting them into wedges, while half a potato is cut into small cubes.
Cut the stockfish fillet into several pieces, with one fillet cut into small cubes.
Take a large saucepan, pour in abundant olive oil and sauté the finely julienned onion for a few minutes, add the potato wedges, sear for a few more minutes, and then pour in the tomato pulp, mix well, add 2 glasses of water, and bring to half-cooked for about 20 minutes.After 20 minutes, the potatoes are still slightly firm, so add the pieces of stockfish fillets, the fish and potato cubes to thicken the sauce for the pasta; continue with a few sprigs of parsley, capers, olives, and chili pepper, mix well, add a bit more water and salt.
Continue cooking for another 15/20 minutes, without reducing too much, leaving some sauce for the pasta.
At the end of cooking, remove the stockfish fillets with the potatoes and some sauce and transfer them to a serving dish.
For cooking and seasoning the pasta:
bring a pot of water to a boil, salt it, and cook the spaghetti (calculate the weight according to your personal habits). Meanwhile, toast some herb-infused breadcrumbs with garlic, chopped parsley, and Parmesan in a small pan. Once the pasta is cooked, drain it, pour it into the remaining sauce, add the toasted breadcrumbs, fresh parsley sprigs, mix well, and serve.
Here’s your first and second stockfish course ready.
See also stockfish fritters – grilled stockfish – pasta with stockfish and zucchini flowers
Also read recipes with cod
Web Information
The cod caught in Northern European countries is carefully selected. The larger cod, after being cleaned, are salted and dried to become salt cod. Medium-sized ones are the best, they are hung on wooden structures to dry in the sun and the clean cold Arctic air, becoming Stockfish, which in southern Italy is commonly called “STOCCO”.
At the end of this natural preservation process, the fish is imported into Italy to be transformed into a highly prized food product. To turn it from a hard, dry product into an edible food, it requires an entirely artisanal process, consisting of cleaning and soaking in successive stages in good quality running water for several days.
NOTES
FAQ (Questions and Answers)
Can I use salted cod?
You can use soaked and desalted cod.
