Stoccafisso in Ghiotta Sauce, a Sicilian specialty that will make your mouth water. A main dish from traditional Sicilian cuisine. My mom, on Christmas Eve along with other dishes, always prepared this dish, my favorite during the holidays when I returned home. For the holidays, I always managed to go down (as we Sicilians say) to Sicily to my family and this smell was very reassuring. Now whenever I can, I cook it myself too, but I’ll tell you something, even though the flavor is similar, it’s not the same, but the recipe is, even if the hands preparing it change.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons, Fall, Winter
Ingredients
- 28 oz stockfish
- 2.6 lbs potatoes
- 5.3 oz green olives in brine
- 1.8 oz salted capers
- 8.8 oz tomatoes
- 0.8 cup extra virgin olive oil
- 1.7 cups water
- 1 tsp salt
- 1 onion
Tools
- Casserole
- Cutting Board
- Knife
Preparation
The skin of the stockfish should not be removed at all. At least in this case. Nothing is fried, everything is layered and you don’t need to stir. This was my mom’s method, which then became mine too.
Start by putting the sliced onion and olives (I added them whole, but they should be pitted) in the casserole
Add the diced potatoes and desalted capers.
If you have fresh tomatoes just mash them with a fork, otherwise ready-made bottled tomato puree is fine too.
Adjust the salt and add a little more extra virgin olive oil
Add the water
With the water, all ingredients have been added, now it can be cooked for an hour on low heat with the lid on.
What you shouldn’t do is stir with a fork, just shake the pot from time to time to check if it’s sticking to the bottom.
Here is the Stoccafisso in Ghiotta Sauce ready!
