Entree: Italy – Marche – Stoccafisso all'Anconitana (Slow-simmered rehydrated stockfish in a tomato, olive, and caper sauce typical of Ancona)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 48 hrs

Total 48 hrs 15 min

Ingredients

- 1 lb (454 g) stoccafisso (stockfish), rehydrated, drained and cut into 2–3 in (5–8 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 10 oz (300 g) small new potatoes, peeled and halved
- 1/2 cup (75 g) pitted black olives, halved
- 2 tbsp (30 g) capers, rinsed
- 1 bay leaf
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) flat-leaf parsley, chopped
- Lemon wedges for serving
- If using dried stoccafisso: cold water for soaking (no measurement required)

Instructions

1. If your stoccafisso is sold dried, soak it in cold water in the fridge for 48–72 hours, changing the water every 8–12 hours, until pliable. Drain and trim any tough bits; cut into 2–3 inch pieces.
2. In a wide, heavy skillet or shallow pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Add the sliced garlic and cook 1 minute more until fragrant.
3. Add the potatoes and toss to coat; pour in the white wine and let it reduce for 2–3 minutes.
4. Stir in the crushed tomatoes, bay leaf, red pepper flakes if using, and a pinch of salt and pepper. Bring to a gentle simmer, cover partially, and cook for 10 minutes to begin softening the potatoes.
5. Nestle the stoccafisso pieces into the tomato mixture, add the olives and capers, and spoon sauce over the fish. Cover and simmer gently for 12–15 minutes, or until the fish is tender and flakes easily and the potatoes are cooked through.
6. Taste and adjust seasoning with salt and pepper. Remove the bay leaf. Scatter chopped parsley over the stew and give a gentle stir.
7. Serve hot with lemon wedges for squeezing over each portion and crusty bread or polenta to soak up the sauce.