TABELIAAUTHENTIC RECIPE
Stoccafisso all'AnconetanaAncona-Style Stockfish Stew
A traditional dish from Marche in which Norwegian dried cod, or stoccafisso, is stewed with tomatoes, olives, capers and potatoes. Rosemary and the fish’s rich savory flavor come together in a deeply flavored stew.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Dried stockfish (soaked in water for 3 days)After soaking, cut into 4cm pieces and remove the small bones.800 g
- PotatoesCut into 2cm cubes.400 g
- Canned peeled tomatoes400 g
- Black olives80 g
- Salt-packed capers, rinsed30 g
- Rosemary2 sprigs
- White wine150 ml
- OnionFinely chop.1 whole
- Extra virgin olive oil60 ml
- Water200 ml
Method
Cut the ingredients
- 1 Cut the stockfish into 4cm pieces and remove the small bones.
- 2 Cut 400g potatoes into 2cm cubes.
- 3 Finely chop 1 onion.
Sauté the onion
- 1 Heat 4 tablespoons olive oil in a pot and sauté the onion for 10 minutes until golden brown.
- 2 Add 150ml white wine and cook off the alcohol.
Ready when
Continue when the onion is golden brown, after about 10 minutes.
Add tomatoes and olives
- 1 Crush the whole tomatoes by hand and add them.
- 2 Add the olives, capers and rosemary and simmer for 10 minutes.
Ready when
Continue after 10 minutes.
Add the potatoes
- 1 Add the potatoes and 200ml water and simmer for 15 minutes.
Ready when
Continue after 15 minutes.
Stew the fish
- 1 Add the stockfish, cover and simmer over low heat for 50–60 minutes.
Ready when
The dish is ready when the potatoes are completely tender, after 50–60 minutes.
Caution
Check occasionally, as the stew catches easily; add a little water if necessary.
About this dish
Ancona, in Marche, is a port city on the Adriatic coast of central Italy. From the 15th to the 16th century, it flourished as a major importing port for Norwegian stockfish. This hard dried fish has been deeply rooted in local food culture ever since.
Stoccafisso all’anconetana is made by soaking stockfish for several days, then stewing it at length with tomatoes, potatoes, olives, capers and white wine. The rehydrated fish becomes remarkably tender and absorbs the rich cooking juices.
A 48-hour soak is followed by another 2–3 hours of slow stewing. This time-intensive process has been handed down as an Ancona cooking tradition with 500 years of history.
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