Stockfish to the accommodation
Stoccafisso all'accomodata
Traditional recipe
Stockfish stewed with potatoes, Taggiasca olives, capers, and pine nuts; a flavorful, rich sauce, typical of Liguria.
Seafood dish stewed that combines stockfish Soaked with potatoes, Taggiasca olives, capers, and pine nuts in a tomato and white wine sauce. The technique involves initial browning to establish the fish's structure, followed by a long simmering that allows the potatoes to soften and the sauce to thicken to a brick red color. Toasted pine nuts, added at the end of cooking, maintain crunchiness and contrast the olives' salty notes. This traditional Ligurian recipe is rich in flavor and best served hot with polenta or croutons.
Instructions
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3 steps · natural Italian voice
Brown the onion and stockfish
Heat 4–(5 tbsp) 5 tablespoons of oil in a saucepan wide; gently sauté the sliced ​​onion and crushed garlic for 6–8 minutes until the onion is translucent and the sauce is fragrant. Arrange the stockfish Drain in a single layer; brown the edges without stirring vigorously until the surface becomes opaque and lightly golden, shaking the pan occasionally.
Combine tomatoes, wine, olives and capers
Add the canned whole peeled tomatoes chopped, white wine, pitted olives, and rinsed capers. Bring to a gentle boil, then reduce to low; partially cover and cook for 60 minutes total. After 30 minutes, add the potatoes, chopped evenly. Maintain a gentle simmer and shake the pot occasionally to combine without breaking the fillets.
Vigorously stir and final rest
Lightly toast the pine nuts and add them in the last 8–10 minutes of cooking. Continue cooking until the potatoes are fork-tender and the stockfish It separates into compact fillets. Taste and adjust the salt only now; turn off the heat, pour in a generous amount a drizzle of olive oil raw, off the heat and stir from bottom to top. Let it rest for 5 minutes with the lid open, then serve hot.
Chef's Tips
The editors recommend using one stockfish well soaked and drained to avoid excess moisture in the sauce. Choose a quality Ligurian extra virgin olive oil and add a little raw, off the heat Only at the end of cooking. Toast the pine nuts dry for a few minutes to enhance their aroma, but add them in the last 8–10 minutes to maintain crunchiness. Monitor the simmer: too high a boil will cause the fillets to flake; a slight jiggling will keep them firm.
Ingredients
- (28.22 oz) 800 g of stockfish (air-dried cod) soaked
- (14.11 oz) 400 g chopped potatoes
- (3.53 oz) 100 g Taggiasca olives
- (1.06 oz) 30 g pine nuts
- (1.06 oz) 30 g of desalted capers
- (14.11 oz) 400 g of canned whole peeled tomatoes
- (3.38 fl oz) 100 ml white wine
- Ligurian extra virgin olive oil, 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.
- Taggiasca olivesItalian delis or online
Niçoise olives
- salt-packed capersItalian delis or online
Capers in brine, rinsed
⚠️ Automatic ingredient-based detection. Always check product labels.
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