Stockfish alla ghiotta, a delicacy to savor. A main course from traditional Sicilian cuisine. My mom always prepared this dish on Christmas Eve along with other dishes, and it was my favorite holiday meal at home. For the holidays, I always managed to go back (as we Sicilians say) to Sicily with my family, and this scent was very reassuring to me, even today! Now, whenever I can, I cook it myself too, but I must say, although the taste is similar, it’s not the same, even if the recipe is, despite different hands preparing it.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Mediterranean
Ingredients
- 1.76 lbs stockfish
- 2.65 lbs potatoes
- 5.3 oz green olives in brine
- 1.76 oz salted capers
- 8.8 oz tomatoes
- 1.69 cups extra virgin olive oil
- 1.69 cups water
- 1 tsp salt
- 1 onion
Tools
- Casserole
Preparation
The skin of the stockfish should not be removed, at least not in this case. Nothing is fried, everything is layered and should not be stirred. This was my mom’s method, which then became mine too.
Start by placing the sliced onion and the olives (I added them whole, but they should be pitted) in the casserole.
Add the diced potatoes and the rinsed capers.
If you have fresh tomatoes, just mash them with a fork, otherwise bottled tomato puree works fine.
With the water, all the ingredients have been added, now it can be cooked for one hour over low heat.
What you should not do is stir with a fork; just shake the pot occasionally to check if it’s sticking to the bottom.
Here is the stockfish alla ghiotta ready!
