Stoccafisso all'Anconetana
A slow-cooked dish of rehydrated dried cod layered with potatoes, sweet tomatoes, anchovies, and Verdicchio wine, known locally as stoccafisso all'anconetana.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •heavy wide earthenware pot or Dutch oven
- •chopping board
- •chef knife
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 26 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 48 g
- calories
- 580 kcal
Instructions
- 1
Mix the chopped onion, celery, carrot, garlic, anchovies, rosemary, and parsley together in a bowl.
- 2
Pour half the olive oil into a wide, heavy-bottomed earthenware pot over low heat.
- 3
Scatter a third of the vegetable-anchovy mixture across the bottom of the pot.
- 4
Arrange half the potato slices in an even layer across the vegetables.
- 5
Spoon half the crushed tomatoes over the potatoes and season lightly with fine sea salt.
- 6
Place the stockfish chunks skin-side down in a snug single layer over the potatoes.
- 7
Cover the fish with the remaining vegetable mixture, remaining potatoes, and the rest of the tomatoes.
- 8
Drizzle the Verdicchio white wine and remaining olive oil evenly over the top layer.
- 9
Cover tightly with a heavy lid and bring to a very gentle simmer over low heat.
- 10
Simmer undisturbed for two hours, gently rotating the pot occasionally by the handles without stirring.
- 11
Rest off the heat for ten minutes before serving warm directly from the cooking vessel.
Chef's tips
Never stir the pot with a spoon or spatula during cooking, as this breaks the delicate fish flakes. Pre-soaked Lofoten ragno-grade stockfish yields the best texture and gelatinous richness.
Ingredient substitutions
- Verdicchio dei Castelli di Jesi → another crisp, dry Italian white wine such as Trebbiano or Bianchello del Metauro
- rehydrated stockfish → thick cuts of high-quality desalted salt cod (baccalà), reducing simmering time to 45 minutes
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water or white wine until piping hot.
Common mistakes to avoid
- •Stirring the pot during cooking, which breaks the fish and turns the potatoes into mush.
- •Cooking over high heat, which scorches the bottom layer before the stockfish softens.
- •Using floury potatoes that disintegrate rather than waxy varieties that retain their shape.
Serving suggestions
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