Stockfish at Baucogna
Stoccafisso alla Baucogna
Stockfish slowly cooked with dried fruit, mushrooms, herbs and white wine.
The stockfish alla Baucogna is a traditional preparation with an intense character, designed to enhance the soaked fish through patient cooking and a rich seasoning. The consistency of the stockfish, initially compact, becomes tender without losing structure, while the crushed dried fruit helps to make thepan sauce Full-bodied and aromatic. Pine nuts, walnuts, and hazelnuts add a fragrant note, balanced by the vegetal component of onion, garlic, parsley, and carrot, and the aroma of dried mushrooms. White wine completes the balance with a dry nuance. The recipe stands out for its very low heat, which allows the seasoning to gradually penetrate the fish and concentrate without drying it out. The open center of the pot facilitates the extraction of the flavor.pan sauce, used to wet the layers several times during preparation.
Instructions
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8 steps · natural Italian voice
Blanch the stockfish
Blanch for a few minutes it stockfish already soaked and cut into fairly large pieces. Drain it when the surface is just firm, without prolonging the cooking: the fish will finish the preparation in the pan together with thepan sauce.
Prepare the fish
Clean it up stockfish Carefully remove the bones. Keep the pieces whole and large enough so they can withstand the long cooking time without falling apart and gradually absorb the seasoning.
Arrange the bones
Arrange the bones on the bottom of a pan, forming a sort of grid. Cover the bottom evenly and leave the center free: this arrangement will allow you to collect the fish.pan sauce during cooking and distribute it over the fish.
Chop the herbs
Finely chop the parsley, onion, garlic, and carrot. Reduce the herbs to a simmer. a mixture homogeneous, so they can flavor the oil without leaving too large pieces during the long cooking.
Prepare thepan sauce
Heat the extra virgin olive oil and gently sauté the chopped parsley, onion, garlic, and carrot. Add the crushed pine nuts, walnut kernels, and hazelnuts, then add the dried mushrooms and white wine. Cook until the aroma is intense and the seasoning appears to be well blended.
Form the first layer
Arrange a first layer of stockfish over the bones, keeping the central part of the pan empty. Pour part of thepan sauce on the fish and distribute it without squashing the pieces, so that the seasoning can penetrate between the portions.
Complete the layers
Add the other pieces of stockfish, creating further layers and always leaving the center free. Gradually pour in the remaining pan sauce, until the fish is evenly covered without completely submerging it.
Cook slowly
240 minCook on very low heat for four hours. Maintain a barely perceptible boil and remove the lid from time to time.pan sauce from the center of the pan with a ladle, then pour it over the fish. The preparation is ready when it stockfish it is tender and the seasoning is well blended.
Chef's Tips
The editorial staff recommends keeping the heat very low and basting the fish from the centre of the pan, so that it stockfish It stays moist without falling apart during the long cooking process.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of stockfish (air-dried cod) soaked
- (4.23 oz) 120 g of pine nuts, walnut kernels and hazelnuts
- (2.12 oz) 60 g extra virgin olive oil
- 2 cloves of garlic, parsley
- (2.12 oz) 60 g onion
- (2.12 oz) 60 g dried mushrooms 1 carrot
- 1 glass of dry white wine (preferably Vermentino)
Can't find it in the US?
- stockfish (air-dried cod)International markets
Sold in West African and Scandinavian markets
Or: Salt cod, soaked 24 to 48 hours
Salt cod is softer and cooks faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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