Entree: Italy – Liguria – Stoccafisso alla Genovese (Dried cod rehydrated and braised in a Ligurian tomato, potato, olive, and herb stew)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 55 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) stoccafisso (dried stockfish, soaked in cold water 24–48 hours and drained)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 large (approx. 10 oz / 280 g) yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned peeled tomatoes, crushed (or equivalent fresh, peeled and chopped)
- 1 tbsp (15 g) tomato paste
- 1 lb (450 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1/2 cup (75 g) pitted Taggiasca or small black olives, halved
- 1 bay leaf
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) red pepper flakes (optional)

Instructions

1. If not already done, soak the dried stoccafisso in cold water for 24–48 hours, changing the water 2–3 times, until rehydrated; drain and cut into 2–3 inch (5–7 cm) pieces. Pat dry.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring, until softened and translucent, about 8–10 minutes.
3. Add the minced garlic and cook 1 minute until fragrant. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
4. Deglaze with the white wine, scraping any browned bits from the pan, and allow the wine to reduce by half, about 2–3 minutes.
5. Add the crushed tomatoes, bay leaf, red pepper flakes (if using), and potatoes. Stir to combine, then nestle the stoccafisso pieces into the sauce. Add enough water to barely cover the ingredients if the sauce is very thick (about 1/2 cup / 120 ml).
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook until potatoes are tender and stoccafisso is very tender and flakes easily, about 35–45 minutes. Stir occasionally and adjust liquid so the stew remains saucy.
7. About 10 minutes before the end of cooking, stir in the olives and adjust salt and pepper to taste.
8. Remove the bay leaf, sprinkle with chopped parsley, and serve hot with crusty bread or boiled vegetables typical of Ligurian sides.