Stoccafisso all'Anconetana

Name: Stoccafisso all'Anconetana
Prep time: 30 min
Cook time: 180 min
Total time: 2880 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1000 g stockfish, soaked 2-3 days; 800 g waxy potatoes, in chunks; 600 g plum tomatoes; 100 g green olives, pitted; 2 tbsp capers; 1 large onion; 2 medium carrot; 2 stalks celery; 2 sprigs rosemary; 250 ml white wine; 120 ml olive oil; 1 bunch parsley

Marche · secondo · serves 6 · 2880 min total · medium

Ancona's grand fish stew — air-dried Norwegian cod, soaked back to life, slow-cooked with the garden. The official recipe is housed at the Confraternita dello Stoccafisso.

Ingredients

1000 g stockfish, soaked 2-3 days
800 g waxy potatoes, in chunks
600 g plum tomatoes
100 g green olives, pitted
2 tbsp capers
1 large onion
2 medium carrot
2 stalks celery
2 sprigs rosemary
250 ml white wine
120 ml olive oil
1 bunch parsley

Method

Have a fishmonger soak stockfish 48-72 hours, changing water 4 times. Skin and bone, cut into 7 cm pieces.
Soffritto: gently brown finely chopped onion, carrot, celery in olive oil 15 minutes.
Add stockfish pieces, sear gently 5 minutes.
Pour in wine. Reduce by half.
Add tomatoes, olives, capers, rosemary, potato chunks. Cover with water.
Cover the pot. Cook on the lowest heat for 2.5 hours — never stir, only shake the pot.
Off heat, generous parsley. Drizzle olive oil. Serve in deep bowls with bread.

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