Stockfish Calabrese style
Stoccafisso alla Calabrese
Stockfish stewed with potatoes, tomatoes, olives, capers, chili pepper and red wine.
The stockfish Calabrese style is a main course stewed, rich and fragrant, suitable for a lunch or dinner with a strong character. The preparation combines the delicacy of the stockfish already soaked in the sweetness of potatoes and onions, while tomato, capers, black olives and chili pepper They create a savory and lively sauce. Red wine adds depth to the sauce and helps make the base more aromatic. Cooking in shallow panThe dish, preferably made of terracotta, keeps the ingredients together in a soft, tender whole, with the fish wrapped in tomato and the potatoes able to absorb some of the sauce. The recipe is known as Calabrian and highlights a clear balance between savory, spicy, and Mediterranean notes, with a moist but not soupy final consistency.
Instructions
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6 steps · natural Italian voice
Slice the onions
Thinly slice the onions so they can brown evenly and blend into the sauce. Pour the extra virgin olive oil into a saucepan. shallow pan, preferably terracotta, and add the onions. Let them brown over medium heatThey will be ready when they appear soft and lightly golden, with no dark or burnt parts.
Prepare the sauce
15 minJoin the canned whole peeled tomatoes and chopped parsley with browned onions. Season with salt to taste and chop it up chili pepper Calabrian red directly in the shallow pan. Let it cook for about 15 minutes over medium heat, stirring when necessary, until the tomato thickens and the sauce reaches a steady boil.
Add it stockfish
Cut it stockfish already soaked in regular pieces and place it in the hot sauce. Pour in the red wine and let it steep. deglaze for a few minutes, keeping the shallow pan uncovered. Wait until the alcoholic smell fades and the liquid reduces slightly, without stopping the boil completely.
Combine the potatoes
Cut the potatoes into large pieces and add them to the shallow pan along with the salted capers. Add a few ladles of hot water, just enough to support the cooking. stewed Without completely covering the ingredients. Bring the pan back to a gentle simmer, so the potatoes can cook without falling apart immediately.
Complete with olives
10 minAdd the baked black olives and continue cooking for another 10 minutes over medium heat. Check that the potatoes are tender on the outside and that the stockfish It should be piping hot and coated in the sauce. The base should remain moist and flavorful, but not watery; taste and adjust the salt only if necessary.
Serve very hot
Turn off the heat when the sauce appears sufficiently thickened and the ingredients are cooked. Serve it stockfish Serve hot, Calabrese-style, dividing each portion with the fish, potatoes, olives, and tomato sauce. Serve immediately after cooking, so it retains its aroma and texture.
Chef's Tips
The editorial staff recommends adding hot water gradually, so that it stockfish cooks stewed without making the sauce excessively liquid.
Ingredients
- Ingredients for 4 people
- (28.22 oz) 800 g of stockfish (air-dried cod) already soaked
- (10.58 oz) 300 g potatoes
- (10.58 oz) 300 g of canned whole peeled tomatoes 2 onions
- (1.76 oz) 50 g salted capers
- (1.76 oz) 50 g baked black olives 1 glass red wine
- 2 dl of extra virgin olive oil chili pepper Calabrian red parsley
- salt
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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