Stoccafisso Accomodato
A classic Genoese slow-braised stew of tender soaked stockfish, waxy potatoes, taggiasca olives, sweet pine nuts, and tomato.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •heavy-based earthenware pot or casserole
- •wooden spoon
- •chef's knife
- •cutting board
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 21 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 490 kcal
Instructions
- 1
Soak hard dried stockfish in cold refrigerated water for seven to ten days, changing the water twice daily, or buy ready-soaked fish.
- 2
Heat the extra virgin olive oil in a heavy-based casserole over medium-low heat.
- 3
Add the chopped onion, garlic, and salted anchovies, stirring gently until the anchovies dissolve completely into the warm oil.
- 4
Stir in the pine nuts and drained chopped porcini, cooking for two minutes until fragrant.
- 5
Place the soaked stockfish chunks into the casserole, cooking gently for three minutes without colouring the flesh.
- 6
Pour in the white wine and let it bubble uncovered until the sharp aroma of alcohol dissipates.
- 7
Add the crushed plum tomatoes, strained mushroom soaking liquid, and half of the chopped parsley.
- 8
Tuck the potato chunks and taggiasca olives into the sauce around the fish pieces.
- 9
Cover the pot and simmer over very low heat for forty minutes until the potatoes are completely tender.
- 10
Stir the pot very gently by shaking it rather than using a spoon to keep the fish pieces intact.
- 11
Scatter the remaining fresh parsley over the stew and rest off the heat for ten minutes before serving.
Chef's tips
Stockfish is air-dried unsalted cod, which is entirely distinct from salted baccalà; it requires a prolonged 7 to 10 day cold soak with twice-daily water changes to fully rehydrate. When simmering, rotate the pot gently instead of stirring vigorously to avoid breaking the delicate flakes of fish and softening potatoes.
Ingredient substitutions
- soaked stockfish (stoccafisso) → soaked and desalted baccalà (salt cod), though soaking times are shorter (3 days)
- taggiasca olives → small black Mediterranean olives preserved in olive oil
Storage
Store leftovers in an airtight container in the refrigerator for up to two days; the flavours often improve by the next day.
Reheating
Reheat gently in a covered saucepan over low heat with two tablespoons of water until warmed right through.
Common mistakes to avoid
- •Confusing dried stockfish with salted baccalà, which leads to incorrect soaking times and salty stew.
- •Stirring aggressively with a wooden spoon, which mashes the potatoes and breaks the fish into shreds.
- •Cooking over high heat, which causes the dense stockfish fibres to toughen instead of turning meltingly tender.
Serving suggestions
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