Today, stockfish in jar cooking. A typical Genoese recipe, where the “stocche” meets potatoes, pine nuts, olives, and tomato. A feast of flavors that can now be enjoyed in just a few minutes, thanks to jar cooking in the microwave. Just like stocco alla ghiotta in jar cooking, this too is a recipe from the Italian tradition that benefits greatly from the jar cooking technique. Fresh from the jar cooking course I held in Genoa, where I brought typical Genoese recipes that were highly successful. I discovered that Genoese people are very attached to their recipes and are reluctant to change them, so, gingerly, and with my jars in hand, I entered their world and explained how to cook stockfish in jar cooking. We prepared many recipes together, and it was a true relief to see their reluctance turn into surprise. When they tasted the jar-cooked stockfish, they changed their minds, and their compliments were very gratifying. Today, dear readers, I want to give you the opportunity to make the same recipe. I’m sure you’ll enjoy it.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 493.14 (Kcal)
- Carbohydrates 27.85 (g) of which sugars 5.80 (g)
- Proteins 29.87 (g)
- Fat 31.08 (g) of which saturated 4.35 (g)of which unsaturated 2.24 (g)
- Fibers 3.79 (g)
- Sodium 556.36 (mg)
Indicative values for a portion of 9 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
- 10.58 oz stockfish (cleaned)
- 2 potatoes (Medium)
- 8 cherry tomatoes
- Half onion
- Half tbsp pine nuts
- 8 Taggiasca olives
- 4 leaves basil
- 2 sprigs parsley
- 3 tbsps extra virgin olive oil
- 2 pinches salt
Tools
- 1 Microwave oven
- 1 Jar 1-liter with thick gasket
Procedure
Heat a small pan and toast the pine nuts for about a minute. Peel the onion and potatoes. Wash the cherry tomatoes and herbs. In a bowl, put the chopped onion, season with the oil, and add the cherry tomatoes cut in half, chopped herbs, pine nuts, olives, and diced potatoes. Salt, pepper, and mix well to season.
Pour half of the seasoned vegetables into a 1-liter jar. Place the pieces of stockfish and pour the remaining vegetables on top, along with all the seasoning. Clean the rim of the jar, close it and latch it. Set your microwave to your tested power (I use 600 watts), insert the jar, and start cooking for 12 minutes. At the end, remove the jar from the microwave and let it rest for an hour. Do not open the jar after taking it out, as it becomes like a small pressure cooker and the internal steam could burn you; it is during this phase that the cooking is completed and the vacuum is created.
Now the stockfish in vacuum is ready to be stored in the fridge (wait until it is cold) for about 15 days. To open the jar comfortably, simply unlatch it, put it in the microwave, and start at the same power used for cooking for about 5 minutes for the 1-liter jar. Tips: avoid temperature fluctuations; if the jar is cold from the fridge, bring it to room temperature. You can also use the defrost function for a couple of minutes.
Tip for making stockfish in jar cooking
Choose stockfish that is already soaked and cut it into regular pieces.
