This Baked Stockfish was prepared by my mom at least once a week. It was the cheapest fish, but today I have to say its cost has certainly tripled. The cooking was done in a pan, I remember mom cutting some canes in half and placing them on the bottom of the pan and the stockfish fillets were placed on top and then seasoned. She used the canes because parchment paper had not yet been invented, nor non-stick pans, this was the only way to keep it from sticking. Today everything is simpler, I baked it to avoid constantly monitoring the cooking, set the timer and the right temperature and you can forget about it and do other things. Below you will find other recipes based on stockfish and salted cod.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Stockfish
- 1.1 lbs stockfish
- as needed breadcrumbs
- 1 clove garlic
- 0.42 cups white wine
- as needed parsley
- 3.5 oz black olives
- 2 tbsps extra virgin olive oil
Tools for Baked Stockfish
- Baking Tray
- Parchment Paper
- Tweezers
Steps for Baked Stockfish
I usually calculate 250 g per serving, so if there are more of you, double the dose. You can also add lightly blanched potatoes seasoned with garlic and rosemary and add them to the pan, so you will also have a delicious side dish. For the potatoes, once boiled, cut them into small pieces or wedges, but make them small because the fish’s cooking time is not long, and you risk having an uncooked side dish.
After cooking and cutting the potatoes, put them in a bowl, salt them, add oil, garlic, and rosemary, and if you like, some pepper. Stir them and set aside.
Now prepare the seasoning: season the breadcrumbs with oil, finely chopped parsley, garlic, and very little salt and pepper.
Wash the stockfish and use tweezers to try and remove the spines; they are large and visible. To feel them, run your hand over the flesh to better locate them.
Once the spines are removed, line a baking tray with parchment paper, drizzle with oil, and place the stockfish in the center. Cover it with the breadcrumbs, take the olives, and place them here and there on the fish. Drizzle a little more oil on top, and if you have prepared the potatoes, place them in the pan. Pour in the wine and bake.
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Bake at 356°F and let cook for 30 minutes or until the breadcrumbs are golden. Serve at the table and enjoy your meal.
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